Emulsified condiment and production method thereof

ABSTRACT

An emulsified condiment includes fine food particles of at least one selected from the group consisting of pulses, nuts and seeds. The emulsified condiment further includes an oil or fat, an organic acid, water, and salt. The emulsified condiment includes 2 to 98 mass % of the fine food particles, and has 10 mass % or more of a total fat content and 20 mass % or more of a water content. A modal diameter of the fine particles in the emulsified condiment is 0.3 to 100 μm. The emulsified condiment has a value of 6 to 9, a chroma of 1 to 6, and a hue ranging from 0Y to 10Y or from 0GY to 10GY in the Munsell color system. The emulsified condiment has a viscosity value of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds.

TECHNICAL FIELD

One or more embodiments of the present invention relate to an emulsified condiment and a method for manufacturing the condiment.

BACKGROUND

In recent years, foods have become more sophisticated, a visual sense of beauty has been increasingly contrived, and confectionery-like decorations have also been applied to daily meals. With such a trend, the role of condiments in food is changing, and in addition to the original role of providing deliciousness, new roles such as enjoyment, beauty, and attractiveness of appearance, have become more important. At the same time, due to rise in health consciousness, food additives such as synthetic colorants, tend to be avoided, and condiments having natural colors derived from natural products and providing good taste simultaneously as being easy to use and nice in appearance have been demanded. In addition, the appearance of foods is also closely related to the appetite of the eater, and condiments having good compatibility with any food and having chic appearance to enhance the attractiveness of appearance of food to which the condiment is applied and enhancing the appetite have been demanded.

In particular, nowadays, opportunities to photograph foods are increasing with the spread of SNS and so on. However, emulsified condiments have issues that the appearance tends to be monotonous due to the small variation of their raw ingredients, the glossiness due to oil/fat as the raw ingredient is too high, and the matte feeling is insufficient.

In conventional emulsified condiments, a W/O/W type emulsified condiment having a glossy feeling like mayonnaise obtained by adjusting, for example, the contents of egg yolk and egg white has been reported (Patent Literature 1). Regarding emulsified pasta sauce which is put on boiled pasta in a proportion of 50 to 100 g for one serving of the paste at room temperature and is eaten, an emulsified pasta sauce whose specific glossiness is maintained over time after mixed with boiled pasta by adjusting the viscosity and so on has been reported (Patent Literature 2).

CITATION LIST Patent Literature Patent Literature 1: JP-A-2016-86748 Patent Literature 2: JP-A-2016-149995

However, the methods described in Patent Literatures 1 and 2 are both methods for manufacturing emulsified condiments having glossy feeling, and emulsified condiments in which the excessive glossy feeling is suppressed and matte feeling is further given have not yet been reported.

Accordingly, one or more embodiments of the present invention provide an emulsified condiment having suppressed excessive glossy feeling and further provided with matte feeling and having a good shape retention property.

SUMMARY

Accordingly, the present inventors have extensively endeavored to obtain an emulsified condiment in which excessive glossy feeling is suppressed and matte feeling is further given and have found that in an emulsified condiment containing specific fine food particles, an oil/fat, an organic acid, water, and salt and having a specific color tone appearance, excessive glossy feeling is suppressed, matte feeling is further given, and the shape retention property is excellent, and accomplished one or more embodiments of the present invention.

That is, one or more embodiments of the present invention relate to the following [1] to [11]. [1] An emulsified condiment comprising fine food particles of at least one selected from the group consisting of pulses and nuts/seeds; an oil/fat; an organic acid; water; and salt, wherein

(1) a content of the fine food particles is 2 mass % or more and 98 mass % or less;

(2) a total content of the oil/fat is 10 mass % or more;

(3) a modal diameter is 0.3 μm or more and 100 μm or less;

(4) a content of water is 20 mass % or more;

(5) a value in a Munsell color system is 6 or more and 9 or less;

(6) a chroma in the Munsell color system is 1 or more and 6 or less;

(7) a hue in the Munsell color system is from 0Y to 10Y or from 0GY to 10GY; and

(8) a viscosity value measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds is 28.0 cm or less.

[2] The emulsified condiment according to [1], wherein the bean is soybean and the nut is almond. [3] The emulsified condiment according to [1] or [2], further comprising a vegetable. [4] The emulsified condiment according to [3], wherein the vegetable is a cruciferous plant. [5] The emulsified condiment according to [3] or [4], wherein the vegetable is at least one selected from the group consisting of cabbage, broccoli, cauliflower, and mustard. [6] The emulsified condiment according to any of [1] to [5], further comprising at least one food selected from cereals. [7] The emulsified condiment according to any of [1] to [6], wherein the organic acid includes acetic acid. [8] The emulsified condiment according to any of [1] to [7], wherein the hue is from 5Y to 10Y or from 0GY to 5GY. [9] A method for manufacturing the emulsified condiment according to any of [1] to [8], comprising the following steps (a) and (b):

(a) a step of mixing raw ingredients including at least one selected from the group consisting of pulses and nuts/seeds, an oil/fat, an organic acid, and water to manufacture a mixture solution adjusted to have a solid content of 2 mass % or more and 98 mass % or less, a total content of the oil/fat of 10 mass % or more, and a water content of 20 mass % or more; and

(b) a step of performing pulverization processing of the mixture solution with at least one selected from the group consisting of a medium stirring mill, a high-pressure homogenizer, and a colloid mill until the mixture solution has appearance in which a value is 6 or more and 9 or less, a chroma is 1 or more and 6 or less, and a hue is from 0Y to 10Y or from 0GY to 10GY in a Munsell color system and has a modal diameter of 0.3 μm or more and 100 μm or less and a viscosity value of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds.

[10] The method for manufacturing according to [9], wherein the pulverization processing in the step (b) is performed under a pressurized condition of 0.01 MPa or more. [11] The method for manufacturing according to [9], wherein the pulverization processing in the step (b) is performed with a high-pressure homogenizer under a pressurized condition of 50 MPa or more.

One or more embodiments of the present invention provide an emulsified condiment with suppressed excessive glossy feeling, enhanced matte feeling, and excellent shape retention property.

BRIEF DESCRIPTION OF DRAWING

The FIGURE is a diagram showing the hue.

DESCRIPTION OF EMBODIMENTS

Although examples according to one or more embodiments of the present invention will now be described, the present invention is not limited to these embodiments and any modification can be made without departing from the scope of the present invention.

One or more embodiments of the present invention provide an emulsified condiment with suppressed excessive glossy feeling and enhanced matte feeling. The term “glossy feeling” in one or more embodiments of the present invention represents shiny appearance, and the term “matte feeling” represents cloudy appearance with low luster. These terms mean distinctive characteristics that are used entirely independent from the concept of colors, such as “green with glossy feeling” and “green with matte feeling”.

The pulses as the raw ingredient of the fine food particles used in one or more embodiments of the present invention may be any beans or any processed product thereof (including that subjected to pretreatment such as cooking, removal of harshness, peeling, ripening, salting, or peel processing) that is used for eating and drinking, and particular examples thereof include common beans, kidney beans, red beans, white beans, black beans, pinto beans, tiger beans, lima beans, safflower beans, peas, pigeon peas, green beans, cowpeas, azuki beans, fava beans, soybeans (including “green soybeans” that are harvested in an immature stage together with sheaths and have green appearance (e.g., a hue of from 0GY (10Y) to 10BG, a value of 5 or more, and a chroma of 3 or more in the Munsell color system)), chickpeas, lentils (Lens culinaris or lentil peas), peanuts, lupine beans, grass peas, locust beans (carob), Parkia speciose, Parkia biglobosa, coffee beans, cacao beans, and Mexican jumping beans. In one or more embodiments, soybeans (especially green soybeans) can be easily adjusted in color tone and are therefore preferred. Regarding processed products thereof, since the effects according to one or more embodiments of the present invention cannot be sufficiently exhibited by those not containing dietary fibers derived from beans, the processed products preferably contain dietary fibers (the total amount of dietary fibers is preferably 1% or more, more preferably 2% or more). Incidentally, each of the above-mentioned foodstuffs can be used regardless of whether it is the edible part or the non-edible part thereof.

The nuts/seeds as the raw ingredient of the fine food particles used in one or more embodiments of the present invention may be any nuts or any processed product thereof (including that subjected to pretreatment such as cooking, removal of harshness, peeling, ripening, salting, peel processing, or juice extraction) that is used for eating and drinking, and particular examples thereof include almond, cashew nut, pecan, macadamia nut, pistachio, hazelnut, coconut, pine nut, sunflower seed, pumpkin seed, watermelon seed, sweet acorn, walnut, chestnut, ginkgo nut, sesame, and brazil nut. In particular, almond, cashew nut, macadamia nut, pistachio, hazelnut, and coconut can be exemplified. In one or more embodiments, almond is preferred, and pasted almond (e.g., almond milk) has an excellent effect in color tone adjustment and is therefore preferred. Incidentally, each of the above-mentioned foodstuffs can be used regardless of whether it is the edible part or the non-edible part thereof.

In one or more embodiments, as the raw ingredient of the fine food particles used in one or more embodiments of the present invention, beans, which are the easiest to control the color tone and have excellent effects, are especially preferred. That is, one or more embodiments of the present invention include the following [12] and [13]. [12] An emulsified condiment comprising fine food particles of beans, an oil/fat, an organic acid, water, and salt, wherein

(1) the content of the fine food particles is 2 mass % or more and 98 mass % or less; (2) the total content of the oil/fat is 10 mass % or more; (3) the modal diameter is 0.3 μm or more and 100 μm or less; (4) the content of water is 20 mass % or more; (5) the value in the Munsell color system is 6 or more and 9 or less; (6) the chroma in the Munsell color system is 1 or more and 6 or less; (7) the hue in the Munsell color system is from 0Y to 10Y or from 0GY to 10GY; and (8) the viscosity value measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds is 28.0 cm or less. [13] A method for manufacturing the emulsified condiment, comprising the following steps (a) and (b): (a) a step of mixing raw ingredients including beans, an oil/fat, an organic acid, and water to manufacture a mixture solution adjusted to have a solid content of 2 mass % or more and 98 mass % or less, a total content of the oil/fat of 10 mass % or more, and a water content of 20 mass % or more; and (b) a step of performing pulverization processing of the mixture solution with at least one selected from the group consisting of a medium stirring mill, a high-pressure homogenizer, and a colloid mill until the mixture solution has appearance in which the value is 6 or more and 9 or less, the chroma is 1 or more and 6 or less, and the hue is from 0Y to 10Y or from 0GY to 10GY in the Munsell color system and has a modal diameter of 0.3 μm or more and 100 μm or less and a viscosity valuer of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds.

In one or more embodiments of the present invention, it is more preferable to use fine food particles of at least one selected from the group consisting of pulses and nuts/seeds from the viewpoint of emulsion stability, and it is most preferable to use all fine food particles of pulses and nuts/seeds.

The emulsified condiment according to one or more embodiments of the present invention preferably contains vegetables, in addition to fine particles of at least one selected from the group consisting of pulses and nuts/seeds, in the view of easily controlling the hue in the Munsell color system. In one or more embodiments, the vegetables are preferably contained in a form of fine particles or an extract such that the modal diameter of the emulsified condiment is 0.3 μm or more and 100 μm or less.

The vegetable may be any vegetable or any processed product thereof (including that subjected to pretreatment such as cooking, removal of harshness, peeling, ripening, salting, or peel processing) that is used for eating and drinking, and particular examples thereof include Japanese radish, carrot, burdock, rutabaga, beet, beetroot, parsnip, turnip, black salsify, lotus root, arrowhead, shallot, garlic, Chinese onion, lily bulb, fawn lily, kale, onion, asparagus, udo, cabbage, lettuce, spinach, Chinese cabbage, rapeseed, mustard spinach, Chinese mustard cabbage, garlic chive, Japanese bunching onion, nozawana, Japanese butterbur, spinach beet (Swiss chard), potherb mustard, tomato, eggplant, pumpkin, bell pepper, cucumber, mioga ginger, cauliflower, broccoli, edible chrysanthemum, bitter gourd, okra, artichoke, zucchini, sugar beet, ginger, perilla, wasabi, paprika, herbs (watercress, coriander, Chinese water spinach, celery, tarragon, chives, chervil, sage, thyme, laurel, parsley, mustard green, mustard (oriental mustard, white mustard), mioga ginger, mugwort, bazil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaf, Japanese pepper leaf, and stevia), eastern bracken, osmund, kudzu, tea tree (tea), bamboo shoot, and kale. Although these foodstuffs may be used alone or in combination of two or more thereof, cruciferous plants have an effort of enhancing the delicious and hot taste of a liquid condiment and are desirable. In one or more embodiments, it is more preferably to use at least one selected from the group consisting of cabbage, broccoli, cauliflower, kale, and mustard (oriental mustard, white mustard), and it is particularly desirable to use two or more selected from the group consisting of cabbage, broccoli, cauliflower, kale, and mustard (oriental mustard, white mustard). In addition, the delicious and hot taste of a liquid condiment is further enhanced by further using onion, which is most desirable. Incidentally, each of the above-mentioned foodstuffs can be used whether it is the edible part or the non-edible part thereof.

In addition, the emulsified condiment according to one or more embodiments of the present invention including potatoes, one type of vegetables, (such as sweet potato, cassava, yacon, taro, Japanese taro, konjac, tacca (Polynesian arrowroot), potato, purple potato, Canada potato, yam, Japanese yam, and Chinese yam) can enhance the shape retention property and is preferable. The potatoes are preferably contained in a form of fine particles or an extract such that the modal diameter of the emulsified condiment is 0.3 μm or more and 100 μm or less. Incidentally, each of the above-mentioned foodstuffs can be used whether it is the edible part or the non-edible part thereof.

In addition, the emulsified condiment according to one or more embodiments of the present invention including mushrooms, one type of vegetables, (such as shiitake mushroom, matsutake mushroom, chrysanthemum mushroom, maitake mushroom, Polyporaceae, hiratake mushroom, eryngii, enokitake mushroom, shimeji mushroom, naratake mushroom, mushroom, nameko mushroom, Suillus bovinus, hatsudake mushroom, and chichitake mushroom), can further enhance the delicious and hot taste and is more preferable. In one or more embodiments, the mushrooms are preferably contained in a form of fine particles or an extract such that the modal diameter of the emulsified condiment is 0.3 μm or more and 100 μm or less. Incidentally, each of the above-mentioned foodstuffs can be used whether it is the edible part or the non-edible part thereof.

In addition, the emulsified condiment according to one or more embodiments of the present invention including algae, one type of vegetables, can prevent the fine food particles in the condiment from precipitating and can enhance the stability and is preferable. The algae may be any algae to be used for eating and drinking, for example, macroalgae such as kelps, wakame seaweeds, seaweeds, aonori seaweeds, and tengusa seaweed; and microalgae, such as green algae, red algae, blue-green algae, dinoflagellate, and euglena, and especially, examples thereof include aosa seaweed, green laver, Ulva pertusa, sea grapes (Caulerpa lentillifera), Lychaete ohkuboana, Codium subtubulosum, Cordium minus, Acanthopeltis japonica, Monostroma nitidum, Enteromorpha compressa, Caulerpa okamurae, Ulva intestinalis, Sargassum horneri, Dictyota dichotoma, Eisenia bicyclis, Ecklonia radicosa, Ishige oakmurae, Carpomitra costata, Ishige foliacea, Cassiope lycopodioides, Sargassum thunbergii, Padina arborescens, Sargassum ringgoldianum, Cladosiphon okamuranus, Pyropia tenuipedalis, Hydroclathrus clathratus, Ecklonia cava, Eisenia bicyclis, Scytosiphon lomentaria, Sargassum hormeri, Dictyota coriacea, Petrospongium rugosum, Dictyopteris undulata, Petalonia fascia, Ecklonia stolonifera, Scytosiphon lomentaria, Leathesia disfformis, Sargassum macrocarpum, Petalonia binghamiae, Sargassum fusiforme, Undaria undarioides, Colpomenia sinuosa, Tinocladia crassa, Sargassum fulvellum, Saccharina japonica, Ceratophyllum demersum, Scytosiphon lomentaria, Mutimo cylindricus, Nemacystis decipiens, Chondria crassicaulis, Undaria pinnatifida, Pyropia tenera, Chondrus verrucosus, Bangia fuscopurpurea, Amphiroa zonata, Chondrus yendoi, Gelidium pacficum, Gracilaria vermiculophylla, Gymnogongrus flabelliformis, Pterocladiella tenuis, Grateloupia divaricata, Gracilaria textorii, Dermonema pulvinatum, Phacelocarpus japonicus, Chondrus yendoi, Grateloupia imbricata, Gracilaria parvispora, Pachymeniopsis elliptica, Chondrus giganteus, Gracilariopsis chorda, Grateloupia turuturu, Meristotheca papulosa, Grateloupia crispata, Gloiopeltis furcata, seaweed (Pyropia yezoensis), Gloiopeltis complanata, Besa paradoxa, Dichotomaria falcata, Ptilophora subcostata, Grateloupia livida, Corallina pilulifera, Gloiopeltis furcata, Fushitsunagia catenata, Gelidium elegans, Pyropia suborbiculata, Laurencia okamurae, Euglena, chlorella, Solieria robusta, Grateloupia filicina, Acanthopeltis japonica, Plocamium telfairiae, and Gelidium amansii. Incidentally, each of the above-mentioned foodstuffs can be used, whether it is edible part or non-edible part.

Many algae are rich in polysaccharides, and to refine them is difficult. Accordingly, in one or more embodiments, algae are more preferably used in a form of an extract, such as soup stock.

In one or more embodiments, since the viscosity value (measurement temperature: 4° C.) measured with a Bostwick viscometer at a chilled state of 0° C. to 4° C. can be easily controlled by containing cereals, it is preferable to contain cereals. The cereals are preferably contained in a form of fine particles or an extract such that the modal diameter of the emulsified condiment is 0.3 μm or more and 100 μm or less.

The cereals may be any cereals or any processed product thereof (including that subjected to pretreatment such as cooking, removal of harshness, peeling, ripening, salting, peel processing, or fermentation) that is used for eating and drinking, and particular examples thereof include corn, rice, wheat, barley, sorghum, oat, triticale, rye, buckwheat, fonio, quinoa, bark, Japanese millet, millet, foxtail millet, giant corn, sugar cane, and amaranth. In one or more embodiments, rice (especially brown rice) is preferred. When rice is treated by an enzyme, such as koji mold, for liquefaction, such a liquefied product (e.g., amazake) particularly has an excellent effect of color tone adjustment and is thus preferred. In addition, when rice (especially brown rice, further enzyme-treated liquefied rice) is used as the cereals, the emulsion stability is further enhanced by simultaneously using beans (especially soybean) or nuts (especially almond, further almond milk). Therefore, in one or more embodiments, such a combination is more preferred. Incidentally, each of the above-mentioned foodstuffs can be used whether it is the edible part or the non-edible part thereof.

The above-mentioned “non-edible part” of a foodstuff refers to a part of the foodstuff that is usually not suitable for eating and drinking and a part that is discarded under general eating habits, and the “edible part” refers to a part excluding the disposal site (non-edible part) from the whole foodstuff (more specifically, the state at the time of purchase). The site and rate of the non-edible part in a foodstuff can be naturally understood by those skilled in the art who handle the food and processed products thereof. For example, the “disposal site” and “disposal rate” described in Standard Tables of Food Composition in Japan, 2015 (Seventh Revised Edition) can be used as the site and rate, respectively, of a non-edible part.

In one or more embodiments, the foodstuffs of the above-mentioned beans, nuts, vegetables (including potatoes, algae, and mushrooms), and cereals are preferably dried foods. The quality of the dried foods is preferably such that the water activity of the food (foodstuff) is 0.95 or less from the viewpoint of easily developing viscosity when water is added and broadening the application range and is more preferably 0.9 or less, more preferably 0.8 or less, and further preferably 0.65 or less.

In one or more embodiments, when a dried food is used as a foodstuff, the foodstuff is preferably dried in advance. The foodstuff may be dried by any method that is usually used for drying foods, such as a method by sun drying, shade drying, freeze drying, air drying (e.g., hot air drying, fluid bed drying, spray drying, drum drying, or low-temperature drying), pressure drying, reduced-pressure drying, microwave drying, or oil heat drying, and air drying (especially hot air drying) and freeze drying easily adjust the water content regardless of the material and are convenient for industrial mass processing, and are further preferable.

In one or more embodiments, it is further preferable to pulverize foodstuffs dried in advance in the presence of an oil/fat.

The content of the fine food particles in the emulsified condiment according to one or more embodiments of the present invention is that of fine food particles in the composition excluding foods and other ingredients having larger particle diameters than 2000 μm (2 mm), which are not objects for laser diffraction particle size distribution measurement in one or more embodiments of the present invention. When the composition contains foods and other ingredients larger than 2 mm, for example, the content refers to the weight of a precipitate fraction obtained by sufficiently removing the supernatant separated by centrifugation of the fraction of the composition passed through a 9 mesh sieve (aperture: 2 mm) (for a solid oil/fat, the solid is dissolved by heating, and foods and other ingredients larger than 2 mm are removed as necessary, and centrifugation is then performed to remove the supernatant). Since a part of oil/fat and water are taken into the precipitate fraction, the total amount of fine food particles refers to the total weight of these ingredients taken into the precipitate fraction and the foods. The content of fine food particles in the emulsified condiment may be 2 mass % or more and 98 mass % or less. If the content is less than 2 mass %, the condiment has oily taste, which is not preferable. In contrast, if the content of fine food particles is higher than 98 mass %, the condiment has “crumbly” quality and is undesirably hard to eat. In order to provide the quality of the emulsified condiment according to one or more embodiments of the present invention such that a large amount of fine food particles can be easily eaten without giving “crumbly” texture in the mouth and without causing oily taste, the content of fine food particles is preferably 2 mass % or more, more preferably 8 mass % or more, further preferably 15 mass % or more, and most preferably 30 mass % or more. In addition, the content of fine food particles is preferably 98 mass % or less, further preferably 95 mass % or less, further preferably 85 mass % or less, and most preferably 80 mass % or less, in particular, from the viewpoint of “crumbly” texture. The term “crumbly” texture refers to a texture that is difficult to swallow when swallowing a dry and husky powdery food.

Specifically, the content of fine food particles in a composition according to one or more embodiments of the present invention can be measured by, for example, passing an arbitrary amount of the composition through a 9 mesh sieve (tyler mesh), centrifuging the passed fraction at 15000 rpm for 1 minute, sufficiently removing the supernatant, and measuring the weight of the precipitate fraction as the content of the fine food particles in the composition. The residue on the mesh when sieved through 9 mesh is sufficiently left to stand and is then subjected to sieving in such a manner that fine food particles smaller than the aperture of 9 mesh sufficiently pass through the 9 mesh sieve by using a spatula or the like in order not to change the particle size of the composition, and the passed fraction is collected.

The emulsified condiment according to one or more embodiments of the present invention contains an oil/fat, an organic acid, water, and salt, in addition to the fine food particles.

Examples of the oil/fat include an edible oil/fat, various fatty acids, and foods made therefrom, and preferred is an edible oil/fat.

Examples of the edible oil/fat include sesame oil, rapeseed oil, soybean oil, palm oil, palm kernel oil, palm mid-fraction (PMF), cottonseed oil, corn oil, sunflower oil, safflower oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, flavored oil, coconut oil, grape seed oil, peanut oil, almond oil, avocado oil, salad oil, canola oil, fish oil, beef tallow, lard, chicken fat, MCT (medium-chain triglyceride), diglyceride, hydrogenated oil, transesterified oil, milk fat, and ghee. In one or more embodiments, a liquid edible oil/fat, such as sesame oil, olive oil, rapeseed oil, soybean oil, corn oil, palm oil, and sunflower oil, has an effect of enhancing the smoothness of the emulsified condiment and is more preferred for more effectively using one or more embodiments of the present invention. In one or more embodiments, although the edible oil/fat may be the oil/fat contained in the foodstuffs of the emulsified condiment, an extracted and purified oil/fat shows higher affinity with foodstuffs when added in addition to the foodstuffs and is preferred. In one or more embodiments, the amount of the extracted and purified oil/fat is preferably 10 mass % or more based on the total amount of oil/fat, more preferably 30 mass % or more.

In one or more embodiments, when the edible oil/fat in the composition has an unsaturated fatty acid proportion (total proportion of monovalent unsaturated fatty acid and multivalent unsaturated fatty acid) higher than the saturated fatty acid proportion, pulverization processing can be efficiently performed, and such a proportion is therefore preferred. In one or more embodiments, it is more preferable that the unsaturated fatty acid proportion be higher than twice the saturated fatty acid proportion.

Examples of the food whose raw ingredient is an edible oil/fat include butter, margarine, shortening, fresh cream, and soymilk cream (e.g., “Ko-Cream” (registered trademark) available from Fuji Oil Co., Ltd.). In particular, foods having physical properties as a liquid can be conveniently used. Two or more of these edible fats/oils and foods made therefrom may be used in any rate.

When the weight proportion of the total content of the oil/fat in the emulsified condiment (i.e., the total content of the oil/fat including not only the oil/fat mixed at the time of preparing the composition but also the oil/fat contained in the fine food particles and other optional ingredients) to the total amount of the condiment in one or more embodiments of the present invention is less than 10 mass %, the quality in which the matte feeling is suppressed can be easily obtained even if one or more embodiments of the present invention are not used. Accordingly, one or more embodiments of the present invention are useful for condiments whose total content of the oil/fat is 10 mass % or more. The proportion of the total oil/fat content in a composition can be measured by analyzing the composition by, for example, a method for measuring “lipid” defined by Japanese Agricultural Standard Law (JAS Law). Although an appropriate measuring method can be used depending on the characteristics of the composition, for example, a method for measuring “oil/fat content” defined in the “Japanese Agricultural Standard for Dressing” can be used for the emulsified condiment according to one or more embodiments of the present invention.

In one or more embodiments, the total content of the oil/fat in the emulsified condiment is more preferably 20 mass % or more, more preferably 30 mass % or more, and further preferably 40 mass % or more and preferably 70 mass % or less and further preferably 60 mass % or less.

In one or more embodiments, the content of the organic acid in the emulsified condiment according to one or more embodiments of the present invention is preferably 0.1 mass % or more, more preferably 0.2 mass % or more, and further preferably 0.3 mass % or more from the viewpoint of enriching the flavor of the condiment. In one or more embodiments, from the viewpoint that too large amount of organic acid worsens the balance of condiment taste, the content is preferably 2.0 mass % or less, more preferably 1.0 mass % or less, and further preferably 0.6 mass % or less. The organic acid may be added in a form of an organic acid or may be added in a form of a food containing the organic acid, as long as a certain amount of organic acid is finally contained in the condiment. In addition, the organic acid may be the organic acid itself or an organic acid salt. Specific examples of the organic acid include citric acid, acetic acid, tartaric acid, malic acid, gluconic acid, lactic acid, fumaric acid, and succinic acid. In one or more embodiments, among these organic acids, from the viewpoint of the flavor, acetic acid and citric acid are preferred, and acetic acid is especially preferred. In one or more embodiments, combination use of acetic acid and citric acid soothes the acid taste in the organic acids, which is therefore preferred. Examples of the addition include a method by addition of acetic acid or citric acid itself; a method by addition of acetic acid-containing food and drink, such as rice vinegar, grain vinegar, alcohol vinegar, apple vinegar, wine vinegar (grape vinegar), synthetic vinegar, black vinegar, Chinese vinegar, and balsamic vinegar, or citric acid-containing food and drink, such as lemon juice; and a method by combining these methods. In one or more embodiments, when acetic acid is used, from the viewpoint of the balance of acid taste of the condiment, part or the whole of the acetic acid is preferably derived from fruit vinegar. In one or more embodiments, the fruit vinegar is more preferably apple vinegar, balsamic vinegar, or wine vinegar (grape vinegar), and the majority of the acetic acid derived therefrom is preferably derived from these acetic acid-containing foods and drinks. Alternatively, in one or more embodiments, when citric acid is used, part or the whole of the citric acid is more preferably derived from fruit juice or fruit or a processed product thereof, and the majority of the citric acid derived therefrom is preferably derived from these citric acid-containing foods and drinks.

That is, one or more embodiments of the present invention include the following [14] to [17].

[14] An emulsified condiment comprising fine food particles of at least one selected from the group consisting of pulses and nuts/seeds; an oil/fat; acetic acid; water; and salt, wherein

(1) a content of the fine food particles is 2 mass % or more and 98 mass % or less;

(2) a total content of the oil/fat is 10 mass % or more;

(3) a modal diameter is 0.3 μm or more and 100 μm or less;

(4) a content of water is 20 mass % or more;

(5) a value in a Munsell color system is 6 or more and 9 or less;

(6) a chroma in the Munsell color system is 1 or more and 6 or less;

(7) a hue in the Munsell color system is from 0Y to 10Y or from 0GY to 10GY; and

(8) a viscosity value measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds is 28.0 cm or less.

[15] An emulsified condiment comprising fine food particles of beans, an oil/fat, acetic acid, water, and salt, wherein (1) the content of the fine food particles is 2 mass % or more and 98 mass % or less; (2) the total content of the oil/fat is 10 mass % or more; (3) the modal diameter is 0.3 μm or more and 100 μm or less; (4) the content of water is 20 mass % or more; (5) the value in the Munsell color system is 6 or more and 9 or less; (6) the chroma in the Munsell color system is 1 or more and 6 or less; (7) the hue in the Munsell color system is from 0Y to 10Y or from 0GY to 10GY; and (8) the viscosity value measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds is 28.0 cm or less. [16] A method for manufacturing the emulsified condiment, comprising the following steps (a) and (b): (a) a step of mixing raw ingredients including at least one selected from the group consisting of pulses and nuts/seeds, an oil/fat, acetic acid, and water to manufacture a mixture solution adjusted to have a solid content of 2 mass % or more and 98 mass % or less, a total content of the oil/fat of 10 mass % or more, and a water content of 20 mass % or more; and (b) a step of performing pulverization processing of the mixture solution with at least one selected from the group consisting of a medium stirring mill, a high-pressure homogenizer, and a colloid mill until the mixture solution has appearance in which the value is 6 or more and 9 or less, the chroma is 1 or more and 6 or less, and the hue is from 0Y to 10Y or from 0GY to 10GY in the Munsell color system and has a modal diameter of 0.3 μm or more and 100 μm or less and a viscosity valuer of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds. [17] A method for manufacturing the emulsified condiment, comprising the following steps (a) and (b): (a) a step of mixing raw ingredients including beans, an oil/fat, acetic acid, and water to manufacture a mixture solution adjusted to have a solid content of 2 mass % or more and 98 mass % or less, a total content of the oil/fat of 10 mass % or more, and a water content of 20 mass % or more; and (b) a step of performing pulverization processing of the mixture solution with at least one selected from the group consisting of a medium stirring mill, a high-pressure homogenizer, and a colloid mill until the mixture solution has appearance in which the value is 6 or more and 9 or less, the chroma is 1 or more and 6 or less, and the hue is from 0Y to 10Y or from 0GY to 10GY in the Munsell color system and has a modal diameter of 0.3 μm or more and 100 μm or less and a viscosity valuer of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds.

The emulsified condiment according to one or more embodiments of the present invention contains 20 mass % or more of water. The content of water in the emulsified condiment is preferably 25 mass % or more and further preferably 30 mass % or more. In one or more embodiments, the content of water in the emulsified condiment is preferably 80 mass % or less and more preferably 70 mass % or less. The content of water in the emulsified condiment according to one or more embodiments of the present invention refers to the weight rate of the total content of water in the composition (i.e., total water content including not only the water mixed at the time of preparing the condiment but also the water contained in the food and other optional ingredients) to the total amount of the composition. The content of water in the whole composition can be measured by analyzing the composition by, for example, a method for measuring “water” defined by Japanese Agricultural Standard Law (JAS Law). Although an appropriate measuring method can be used depending on the characteristics of the composition, for example, a method for measuring “water” in “semi-solid dressing and emulsified liquid dressing” defined in the “Japanese Agricultural Standard for Dressing” can be used for the emulsified condiment according to one or more embodiments of the present invention.

In manufacturing the composition according to one or more embodiments of the present invention, the food is preferably pulverized in a crushing solvent. Specifically, in one or more embodiments, a dried food is preferably subjected to medium stirring milling, especially wet bead milling, using an oily solvent and/or an aqueous solvent as the crushing solvent. Examples of the oily solvent include various edible oils/fats described below. Examples of the aqueous solvent include water and various vinegars and alcohols. These oily solvents and/or aqueous solvents may be used as a mixture of two or more thereof. In particular, for a crushing solvent containing water, the value and the chroma tend to be increased by performing medium stirring milling, especially, wet bead milling, in a state where the water content of the food is lower than the water content of the crushing solvent, which is useful because the value and the chroma can be easily adjusted according to one or more embodiments of the present invention. Specifically, in one or more embodiments, a dried food is preferably subjected to medium stirring milling, especially wet bead milling, using an oil/fat or water as the crushing solvent. In one or more embodiments, if a food with a hot taste (such as mustard) is subjected to medium stirring milling in a crushing solvent, since the hot taste is excessively exerted, such a food is preferably separately pulverized and is added after medium stirring milling. In one or more embodiments, the food-containing solvent in which a food is contained in an oil/fat or water before pulverization processing preferably has a viscosity of 20 Pa-s or less. When the viscosity is 8 Pa·s or less, the pulverization processing efficiency is further increased, and such a viscosity is useful. In one or more embodiments, the viscosity (20° C.) of the fine food particle-containing composition is preferably 100 mPa·s or more and more preferably 500 mPa·s or more.

In one or more embodiments of the present invention, the value simply mentioned as “viscosity (20° C.)” represents a value measured with a rotational viscometer and can be measured in accordance with an ordinary method with a B-type viscometer. In the measurement, with paying attention to the upper limit of measurement, a measurement value of a sample adjusted to 20° C. is obtained using a rotor (No. 1 to No. 4) at an appropriate rotational speed (6 rpm to 60 rpm), and the measurement value is multiplied by a conversion multiplier according to the used rotor and rotational speed to obtain a “viscosity (20° C.)” value.

In the measurement, a combination of the rotor and the rotational speed is selected such that the estimated viscosity of a measurement sample is close to a full scale of the upper limit of the measurement conducted from the rotor and the rotational speed. When the viscosity is completely unclear, the viscosity can be measured by sequentially changing the setting of the viscosity range from the maximum viscosity range (rotor: No. 4, rotational speed: 6 rpm) to a lower viscosity range. For example, with a rotor of No. 3 at a rotational speed of 60 rpm, a viscosity can be measured up to 2000 mPa·s, and the measurement value is multiplied by a conversion multiplier 20 to obtain the “viscosity (20° C.)” value.

The emulsified condiment according to one or more embodiments of the present invention contains salt. Although the salt may be a salt contained in the foodstuffs of the emulsified condiment, adding purified salt is preferred because it shows higher affinity with foodstuffs when added to the foodstuffs. In one or more embodiments of the present invention, the weight ratio of the total content of salt in the emulsified condiment (i.e., total salt content including not only the salt mixed at the time of preparing the composition but also the salt contained in the fine food particles and other optional ingredients) with respect to the total amount of the condiment is preferably 0.1 mass % or more and 20 mass % or less, more preferably 0.2 mass % or more and 7.0 mass % or less, and further preferably 0.3 mass % or more and 5.0 mass % or less.

The condiment according to one or more embodiments of the present invention preferably has a modal diameter of 100 μm or less and consequently has enhanced matte feeling and low uneven feeling of the surface of the condiment discharged from the container to give good appearance. In one or more embodiments, the modal diameter is more preferably 50 μm or less, more preferably 15 μm or less, and most preferably 10 μm or less. If the modal diameter is less than 0.3 μm, the productivity is deteriorated, and ultrafine particles smaller than this value are easily taken into a living body, which may cause allergy. Accordingly, a modal diameter of 0.3 μm or more is efficient and safe in manufacturing, a modal diameter of 1.0 μm or more is further efficient and safe, and a modal diameter of 2.0 μm or more is most efficient and safe.

Although any container may be used for filling the condiment, an extrusion container from which the contents are discharged by extrusion (e.g., container-deforming type, gas-filled type, or pump type), helps to form the surface of the sequentially discharged condiment into the shape of the container mouth, and makes the unevenness of the surface prominently low, thereby giving more beautiful appearance. Thus, one or more embodiments of the present invention are useful.

The particle diameters in one or more embodiments of the present invention all refer to those measured on a volume basis, and the measured value of particle diameter represents the result obtained by analyzing a sample after ultrasonication (the ultrasonication disrupts clusters formed from a plurality of fine particles, and the measured value tends to be several times to several tens of times smaller to give a value that is completely different from the particle diameter measured before ultrasonication), unless otherwise limited.

The modal diameter refers to, in a particle size distribution of each channel obtained by measuring the emulsified condiment with a laser diffraction particle size distribution analyzer, the particle diameter of the channel having the largest particle frequency percent. If there are a plurality of channels having exactly the same particle frequency percent, the particle diameter of the channel having the smallest particle diameter among them is adopted. If the particle size distribution is a normal distribution, the modal diameter agrees with the median diameter. If the particle size distribution has a bias, in particular, if the particle size distribution has multiple peaks, the modal diameter is greatly different from the median diameter. The measurement of the particle size distribution of a sample with a laser diffraction particle size distribution analyzer can be performed by, for example, the following method.

As the laser diffraction particle size distribution analyzer, for example, Microtrac MT3300 EXII System available from MicrotracBEL Corp. can be used. Distilled water is used as the solvent for the measurement, and DMS2 (Data Management System version 2, MicrotracBEL Corp.) can be used as the measurement application software. If distilled water is not used as the measurement solvent, the characteristics of the particles in the condiment are modified and cannot be appropriately used as an indicator according to one or more embodiments of the present invention. Accordingly, distilled water is necessarily used as the solvent for the measurement. In the measurement, the cleaning button of the measurement application software is pressed to perform cleaning, the set zero button of the software is then pressed to perform zero adjustment, and a sample can be directly charged until the concentration becomes within an appropriate range by sample loading. After adjustment of the concentration within the range, for a sample not to be subjected to ultrasonication, the result of laser diffraction at a flow rate of 60% and a measurement time of 10 seconds is defined as a measurement value. In a sample to be subjected to ultrasonication, the ultrasonication button of the software is pressed to perform ultrasonication at 40 W for 180 seconds, and defoaming is performed three times. Thereafter, the results of laser diffraction at a flow rate of 60% and a measurement time of 10 seconds is defined as a measurement value.

The measurement can be performed under conditions: distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.333, measurement upper limit (μm): 2000.00 μm, and measurement lower limit (μm): 0.021 μm.

The particle size distribution for each channel (CH) in one or more embodiments of the present invention can be measured using the particle diameter for each measurement channel shown in Table 1 below as a standard. The particle diameter specified for each channel is also referred to as “particle diameter of xx channel”. The frequency of particles not larger than the particle diameter specified for each channel and larger than the particle diameter specified for the channel with one larger number (in the maximum channel in the measurement range, the measurement lower limit particle diameter) is measured for each channel, and the particle frequency percent of each channel (also referred to as “particle frequency percent of xx channel”) can be determined using the total frequency of all channels within the measurement range as the denominator. For example, the particle frequency percent of one channel represents the frequency percent of particles of 2000.00 μm or less and larger than 1826.00 μm.

In the emulsified condiment according to one or more embodiments of the present invention, if pulverization is performed until the maximum particle diameter before ultrasonication is decreased to 30 μm or less, the structure of foodstuffs is destroyed, and undesirable flavor tends to be provided. Accordingly, in one or more embodiments, a method for performing pulverization such that the maximum particle diameter before ultrasonication is larger than 30 μm is preferred. Furthermore, a method for performing pulverization such that the maximum particle diameter before ultrasonication is larger than 100 μm is more preferred.

The maximum particle diameter can be measured by, for example, the following method. That is, with regard to the particle size distribution for each channel obtained by measuring the emulsified condiment with a laser diffraction particle size distribution analyzer, the particle diameter of the channel having the largest particle diameter among the channels in which the particle frequency percent is recognized can be defined as the maximum particle diameter.

In addition, in the particle diameter of the condiment according to one or more embodiments of the present invention, the median diameter after ultrasonication is 70 μm or less, which is preferable because the condiment surface discharged from the container is even better. In one or more embodiments, the median diameter is more preferably 50 μm or less, more preferably 20 μm or less, more preferably 15 μm or less, and most preferably 10 m or less. In contrast, if the median diameter is less than 0.3 μm, the productivity is deteriorated, and ultrafine particles smaller than this value are easily taken into a living body, which may cause allergy. Accordingly, a median diameter of 0.3 μm or more serves to efficient and safe manufacturing, and a median diameter of 1.0 μm or more serves to further efficient and safe manufacturing.

The median diameter represents the numerical value of the diameter at which accumulated values of particle frequency percent on the larger side and the smaller side are equal to each other when the particle size distribution obtained by measuring the emulsified condiment with a laser diffraction particle size distribution analyzer is divided into two based on the particle diameter, and is also denoted as d50.

In the particle diameter of the condiment according to one or more embodiments of the present invention, the 90% integrated diameter (d90) is 163.0 μm or less, which is preferable because the condiment surface discharged from the container is even better, and the appearance on photo is improved. In one or more embodiments, the 90% integrated diameter is further preferably 150.0 μm or less, further preferably 100 μm or less, further preferably 30 μm or less, and most preferably 10 μm or less. In contrast, if the 90% integrated diameter (d90) is less than 0.4 μm, the productivity is deteriorated, and ultrafine particles smaller than this value are easily taken into a living body, which may cause allergy. Accordingly, a 90% integrated diameter of 0.4 μm or more is efficient in manufacturing, and a 90% integrated diameter of 4.0 μm or more is most efficient. The 90% integrated diameter represents the numerical value of the diameter at which the ratio of accumulated values of particle frequency percent on the larger side and the smaller side is 1:9 when the particle size distribution obtained by measuring the emulsified condiment with a laser diffraction particle size distribution analyzer is divided into two based on the particle diameter, and is also denoted as d90.

In the condiment according to one or more embodiments of the present invention, in addition to the above-mentioned modal diameter and/or median diameter, the arithmetic standard deviation is 60 μm or less, which is preferable because the condiment surface discharged from the container is even better, and the appearance on photo is further improved. In one or more embodiments, the arithmetic standard deviation is more preferably 46 μm or less, particularly preferably 31 μm or less, particularly preferably 15 μm or less, and most preferably 10 μm or less. In one or more embodiments, the proportion of “arithmetic standard deviation/modal diameter” is preferably 10 or less and further preferably 9 or less.

In addition, in a condiment having extremely low arithmetic standard deviation, the manufacturing efficiency is extremely low. Accordingly, an arithmetic standard deviation of 1 μm or more is efficient for manufacturing, 1.5 μm or more is further efficient, and 1.8 μm or more is particularly efficient.

The condiment according to one or more embodiments of the present invention possesses a value defined in the Munsell color system (JIS Z8721) within a specific range, which is preferable because it expresses an effect of enhanced matte feeling, improves attractiveness of appearance of food with the condiment, and enhances appetite. In one or more embodiments, the value is preferably from 6 to 9, further preferably from 7 to 9, and most preferably from 8 to 9. Regarding the value, ideal black with a reflectance of 0 is defined as a value of 0, and ideal white with a perfect reflection is defined as a value of 10. Contrary to general knowledge, a surprising effect that the increased matte feeling is obtained with higher value has not been known so far.

In addition to the value defined in the Munsell color system being within a specific range, the condiment according to one or more embodiments of the present invention possesses a chroma defined in the Munsell color system within a specific range, which is preferable because it suppresses the excessive glossy feeling, and further preferably expresses an effect of enhancing the matte feeling. In one or more embodiments, the chroma is preferably from 1 to 6, further preferably from 2 to 5, and most preferably from 2 to 4. Regarding the chroma, achromatic color is defined as a chroma of 0, and the chroma increases as the characteristics of a specific hue become stronger with the distance from the achromatic color of a zero value. However, the relationship between chroma and matte feeling has not been known so far.

In addition to the value and chroma defined in the Munsell color system being within specific ranges, if the condiment according to one or more embodiments of the present invention possesses a hue defined in the Munsell color system is within a specific range, which is preferable because it suppresses the excessive glossy feeling, and further preferably expresses an effect of enhancing the matte feeling. When the hue is on the counterclockwise side (R direction side) with respect to 0Y (10YR) on the Munsell hue circle (see the FIGURE), the glossy feeling is too high to undesirably give appearance with weak matte feeling. When the hue is on clockwise side (G direction side) with respect to 10GY (0G), the glossy feeling is too high to undesirably give appearance with weak matte feeling, and also undesirably, the food on which the condiment is placed does not look appetizing. In one or more embodiments, since the appetite stimulating effect is enhanced when the hue is within a specific range, the hue is preferably from 0Y to 10Y or from 0GY to 10GY, further preferably from 0Y to 10Y, and most preferably from 2.5Y to 10Y.

In the hue, R, Y, G, B, and P are main five hues, and YR, GY, BG, PB, and RP are added thereto as the respective intermediates. These 10 hues are arranged circularly in a clockwise direction as a reference, each of the intervals is further divided into 10 with an equal pace, and a scale is drawn to display as 1Y to 10Y. The entire hue is thus expressed. When the range of hue is described in one or more embodiments of the present invention, the range is the clockwise range in the table shown in the FIGURE unless otherwise specified. The boundary part of a main hue, for example, the boundary part between Y and GY can be expressed as 10Y or 0GY. For example, from 0Y to 10Y or from 0GY to 10GY represent a range of hues continuously changing from 0Y to 10Y (or from 0GY to 10GY) (see the FIGURE).

The emulsified condiment according to one or more embodiments of the present invention has physical properties substantially uniformly dispersed without using a stabilizer or an emulsifier as a food additive preparation. The uniformity can be evaluated from the appearance after storage of the condiment for about 12 hours in a static condition. In the emulsified condiment according to one or more embodiments of the present invention, semi-solid properties having slight fluidity at a chilled state of 0° C. to 4° C. are preferred than properties not having fluidity at all. Specifically, the viscosity value measured with a Bostwick viscometer (measurement temperature: 4° C.) is preferably 28.0 cm or less in 10 seconds, more preferably 26.0 cm or less, further preferably 20.0 cm or less, further preferably 10 cm or less, and most preferably 5 cm or less. In one or more embodiments, if the viscosity value measured with a Bostwick viscometer (measurement temperature: 4° C.) is 0.1 cm or more in 10 seconds, discharge properties at use of the condiment are preferably good. The viscosity value according to one or more embodiments of the present invention can be measured with a Bostwick viscometer. Specifically, the viscosity can be measured using a KO-type Bostwick viscometer (manufactured by Fukaya Iron Works Co., Ltd., trough length: 28.0 cm, the Bostwick viscosity, i.e., flow-down distance of sample in the trough is 28.0 cm at the maximum). The viscosity value can be measured with a Bostwick viscometer by placing the device horizontally using a level at the time of measurement, closing the gate, then filling the reservoir with a sample adjusted to 4° C. to the full volume, and pressing down the trigger for opening the gate and at the same time starting measurement of time to measure the flow-down distance of the material in the trough when 10 seconds passed.

The condiment according to one or more embodiments of the present invention preferably contains a specific amino acid and/or imino acid. Specifically, the total content of phenylalanine, aspartic acid, glycine, and proline is preferably 500 mg/100 g or more. The content of such an amino acid and/or an imino acid can be adjusted by the food as a raw ingredient and a food additive.

The condiment used in one or more embodiments of the present invention preferably contains a specific mineral. Specifically, the total content of potassium and magnesium is preferably 25 mg/100 g or more. The content of such a mineral can be adjusted by the food as a raw ingredient and a food additive.

In the condiment used in one or more embodiments of the present invention, due to rise in health consciousness recent years, a lower content of cholesterol has been preferred. Specifically, the content of cholesterol is preferably 50 mg/100 g or less, more preferably 25 mg/100 g or less, further preferably 10 mg/100 g or less, and most preferably 5 mg/100 g or less. In order to thus decrease the content of cholesterol, it is preferable not to contain egg yolk. There is in the world egg yolk-free mayonnaise in which cholesterol is simply decreased. However, there is not a condiment prepared by treating foods with high shearing force under pressurized conditions for a short period of time as in one or more embodiments of the present invention.

The condiment according to one or more embodiments of the present invention may contain various foods and food additives that are used in common foods within a range satisfying the constitutional requirements as necessary. Examples thereof include soy source, miso, alcohols, sugars (glucose, sucrose, fructose, high-fructose corn syrup, and high-glucose corn syrup), sugar alcohols (xylitol, erythritol, and maltitol), artificial sweeteners (sucralose, aspartame, saccharin, and acesulfame K), minerals (e.g., calcium, potassium, sodium, iron, zinc, and magnesium, and salts thereof), flavors, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, and acetic acid), cyclodextrin, antioxidants (vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, and sesame extract). Although emulsifiers (glycerin fatty acid ester, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, polyglyceryl fatty acid ester, polyglyceryl condensed linoleic acid ester, quillaja extract, soybean saponin, tea seed saponin, and sucrose fatty acid ester), colorants, and thickening stabilizers may also be contained, due to the recent rise in nature orientation, the quality in which so-called emulsifier and/or colorant and/or thickening stabilizer (for example, those described as “colorant”, “thickening stabilizer”, and “emulsifier” in “Table of food additive names for indication” of Food Additives Indication Pocket Book (2011 edition)) are not contained is desirable. In one or more embodiments, it is preferable not to contain colorants in order to obtain a condiment of natural color. Furthermore, the quality in which food additives (for example, substances described in “Table of food additive names for indication” of Food Additives Indication Pocket Book (2011 edition) used as food additives) are not contained is most desirable.

Since the emulsified condiment according to one or more embodiments of the present invention contains fine food particles of at least one selected from the group consisting of pulses and nuts/seeds as described above and has the above-mentioned composition and color tone, excess glossy feeling is suppressed, and matte feeling is provided. However, the modal diameter and the color tone are adjusted as described above by crushing or pulverizing the ingredients.

In one or more embodiments, manufacturing by performing the following steps (a) and (b) is preferable.

(a) a step of mixing raw ingredients including at least one selected from the group consisting of pulses and nuts/seeds, an oil/fat, an organic acid, and water to manufacture a mixture solution adjusted have to a solid content of 2 mass % to 98 mass %, a total content of the oil/fat of 10 mass % or more, and a water content of 20 mass % or more; and

(b) a step of performing pulverization processing of the mixture solution with at least one selected from the group consisting of a medium stirring mill, a high-pressure homogenizer, and a colloid mill until the mixture solution has appearance in which a value is 6 or more and 9 or less, a chroma is 1 or more and 6 or less, and a hue is from 0Y to 10Y or from 0GY to 10GY in a Munsell color system and has a modal diameter of 0.3 μm or more and 100 μm or less and a viscosity value of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds.

In one or more embodiments, it is preferable to perform rough crushing in advance as pretreatment of the step (b), in the step (a) of manufacturing a mixture solution.

Any crushing or pulverizing method can be used in one or more embodiments of the present invention as long as the food can be treated by high shearing force under pressurized conditions for a short period of time. Any of devices such as a blender, a mixer, a mill, a kneader, a crusher, a pulverizer, or an attritor may be used; either dry grinding or wet grinding may be performed; and any of high-temperature grinding, normal-temperature grinding, and low-temperature grinding may be performed. For example, as a dry pulverizer, a medium stirring mill such as a dry bead mill or a ball mill (tumbling type, vibration type, etc.), a jet mill, a high-speed rotation impact mill (such as pin mill), a roll mill, or a hammer mill can be used. For example, as a wet pulverizer, a medium stirring mill such as a bead mill or a ball mill (such as a tumbling, vibration, or planetary mill), a roll mill, a colloid mill, a star-burst, or a high-pressure homogenizer can be used. For the emulsified condiment in the wet-crushed state, a colloid mill, a medium stirring mill (a ball mill or a bead mill), or a high-pressure homogenizer can be more suitably used. For example, a high-pressure homogenizer or a medium stirring mill can be preferably used. Specifically, an emulsified condiment having characteristics according to one or more embodiments of the present invention can be preferably obtained by disruption through one-path treatment (usually, the treatment time is less than 30 minutes) with a bead mill pulverizer using beads having a particle diameter of 2 mm or less under pressurized conditions that the outlet pressure is higher than the normal pressure by 0.01 MPa or more (The pressurization is preferably 0.01 MPa or more and 1 MPa or less, further preferably 0.02 MPa or more and 0.50 MPa or less. In one or more embodiments, processing under pressurization is preferably performed before and after the shearing processing). Although the conditions of pressurization higher than the normal pressure at the pulverization processing may be produced by any method, in order to preferably obtain pressurized conditions with a medium stirring mill (especially a bead mill pulverizer), a filter with an appropriate size is installed at the processing outlet, and a method for performing processing while adjusting the feed rate of the contents and adjusting the pressurized conditions can preferably perform shearing processing while maintaining the pulverization chamber under pressurized conditions. The pulverization processing is preferably performed in a state where the pressure is adjusted to 0.01 MPa or more, further preferably 0.02 MPa or more, for most of the processing time. In one or more embodiments, in performing the processing with a medium stirring mill, the viscosity value of the contents before the processing measured with a Bostwick viscometer (measurement temperature: 20° C.) is 28.0 cm or less in 1 second, which is preferable because the pressure can be easily adjusted. If the pressurized conditions are too severe, the equipment may be damaged. Accordingly, for processing using a medium stirring mill, the upper limit of the pressure in the pulverization processing is preferably 1.0 MPa or less and further preferably 0.50 MPa or less.

In addition, the pulverization processing can be preferably performed under pressurized conditions by performing the pulverization processing with a high-pressure homogenizer. Further suitable processing is possible by performing medium stirring milling before the processing with a high-pressure homogenizer or performing medium stirring milling after the processing with a high-pressure homogenizer. The high-pressure homogenizer may be any disperser that can perform shearing processing under conditions of applying a pressure of 1 MPa or more. For example, PANDA 2K homogenizer (manufactured by Niro Soavi S.P.A.), Cavitron (manufactured by Eurote), or LAB 2000 (manufactured by SMT Co., Ltd.) can be used. As processing conditions, for example, the pulverization processing is preferably performed in a state where the pressure is adjusted to 0.01 MPa or more, further preferably 0.02 MPa or more, and the pulverization processing can be performed by implementing high-pressure homogenization single or multiple times in a state where the pressure is adjusted to 50 MPa or more. In the pulverization processing according to one or more embodiments, the food is preferably pulverized in a crushing solvent. If the pressurized conditions are too severe, the equipment may be damaged. Accordingly, for processing using a high-pressure homogenizer, the upper limit of the pressure in the pulverization processing according to one or more embodiments is preferably 200 MPa or less.

In one or more embodiments, for a crushing solvent containing water, the value and the chroma tend to be increased by performing pulverization in a state where the water content of the food is lower than the water content of the crushing solvent, which is useful because the value and the chroma can be easily adjusted in the range of the present invention. Specifically, a dried food is preferably subjected to pulverization processing using an oil/fat or water as the crushing solvent. In particular, if a food with a hot taste (such as mustard) is subjected to medium stirring milling in a crushing solvent, since the hot taste quality is excessively enhanced, such a food is preferably separately pulverized and is added after medium stirring milling. The food-containing solvent in which a food is contained in an oil/fat or water before pulverization processing preferably has a viscosity of 20 Pa-s or less. When the viscosity is 8 Pa-s or less, the pulverization processing efficiency is further increased, and such a viscosity is useful. In addition, the viscosity (20° C.) of the fine food particle-containing composition is preferably 100 mPa·s or more and more preferably 500 mPa·s or more.

In one or more embodiments, crushing with a wet bead mill is preferable because it provides high stability quality of hardly causing oil separation when the emulsified condiment is left to stand, compared with other processing methods. The principle thereof is unclear, but it is considered that this is because the particle state of the fine food particles is suitably changed by bead milling. Although the conditions for wet bead milling, such as the bead size and packing rate, outlet mesh size, feed rate of raw ingredient slurry, mill rotational strength, and the system of single pass (one mass) or multiple pass (circulation), may be appropriately selected and adjusted in accordance with the sizes and properties of the foodstuffs and the targeted properties of the emulsified condiment, one pass processing is preferable, and the processing time is further preferably 1 second or more and 90 minutes or less, most preferably 3 seconds or more and 60 minutes or less. Since the effect is plateaued when the processing time exceeds 15 minutes, a processing time of 15 minutes or less is most efficient. The processing time in one or more embodiments of the present invention refers to the time for shearing the sample to be treated. For example, in a bead mill pulverizer having a pulverization chamber volume of 100 mL and a void rate of 50% excluding the bead volume and allowing the processing solution to be injected, when a sample is subjected to one pass processing at a feed rate of 200 mL/min without circulating the sample, since the empty volume in the pulverization chamber is 50 mL, the sample processing time is 50/200=0.25 minutes (15 seconds). In addition, it is preferable to roughly crush the foodstuffs in advance with a jet mill, a pin mill, a stone mill pulverizer, or the like as pretreatment and then perform pulverization processing. Although the principle is unclear, when foodstuff powder having a median diameter of 100 μm or more and 1000 μm or less is subjected to pulverization processing, the adhesivity to the object is further enhanced, and such processing is further preferred. In one or more embodiments, in the bead mill processing, the material of the beads and the material of the bead mill inner cylinder are preferably the same, and both of the materials are further preferably a zirconia compound.

Although the principle is unclear, the condiment according to one or more embodiments of the present invention has a property of enhancing its matte feeling by being pulverized until the value, chroma, and hue in the Munsell color system are within specific ranges. In particular, the property is notably recognized by performing the pulverization processing with a medium stirring mill and/or a high-pressure homogenizer and/or a colloid mill. Accordingly, as a derivative aspect that focuses on the effect of improving the matte feeling by the pulverization processing in the method for manufacturing a condiment, one or more embodiments of the present invention include the following invention. Pulverization of foodstuffs and emulsification reaction with the crushing solvents, i.e., an oil/fat, an organic acid, and water are multiply performed by the pulverization processing with at least one selected from the group consisting of a medium stirring mill, a high-pressure homogenizer, and a colloid mill. A liquid condiment having improved matte feeling can be manufactured by implementing this multiple reaction while adjusting the modal diameter and the value, chroma, and hue in the Munsell color system within in specific ranges. In addition, since the shape retention property of the condiment is enhanced by performing the pulverization processing under pressurized conditions, it is possible to manufacture an emulsified condiment that is further easy to use. Although the cause is not clear, it is presumed that high pressure causes some reaction or structural change of the pulverized particles and the emulsified particles.

(1) A method for manufacturing an emulsified condiment including the following steps (a) and (b): (a) a step of mixing raw ingredients including at least one selected from the group consisting of pulses and nuts/seeds, an oil/fat, an organic acid, and water to manufacture a mixture solution adjusted to have a water content of 20 mass % or more; and (b) a step of performing pulverization processing with at least one selected from the group consisting of a medium stirring mill, a high-pressure homogenizer, and a colloid mill until the mixture solution has appearance in which the value is 6 or more and 9 or less, the chroma is 1 or more and 6 or less, and the hue is from 0Y to 10Y or from 0GY to 10GY in the Munsell color system and has a modal diameter of 0.3 μm or more and 100 μm or less and a viscosity value of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds. (2) A method for improving matte feeling of an emulsified condiment including the following steps (a) and (b): (a) a step of mixing raw ingredients including at least one selected from the group consisting of pulses and nuts/seeds, an oil/fat, an organic acid, and water to manufacture a mixture solution adjusted to have a water content of 20 mass % or more; and (b) a step of performing pulverization processing with at least one selected from the group consisting of a medium stirring mill, a high-pressure homogenizer, and a colloid mill until the mixture solution has appearance in which the value is 6 or more and 9 or less, the chroma is 1 or more and 6 or less, and the hue is from 0Y to 10Y or from 0GY to 10GY in the Munsell color system and has a modal diameter of 0.3 μm or more and 100 μm or less and a viscosity value of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds. (3) The manufacturing method or the method for improving matte feeling according to (1) or (2), wherein the majority of pulverization processing is performed under pressurized conditions of 0.01 MPa or more. (4) The manufacturing method or the method for improving matte feeling according to (1) or (2), wherein the pulverization processing in step (b) is performed with a high-pressure homogenizer under pressurized conditions of 50 MPa or more.

EXAMPLES

One or more embodiments of the present invention will now be more specifically described based on Examples, but these Examples are merely examples for convenience of explanation, and the present invention is not limited to these Examples in any manner.

[Method for Preparing Emulsified Condiment]

Emulsified condiments were prepared as follows.

Solutions of mixtures of raw ingredients shown in Table 1 were prepared, and pulverization processing was performed under conditions shown in the tables.

[Method for Preparing Emulsified Condiment Samples]

Cabbage, broccoli stalk, cauliflower, and mushroom were heated and then made into paste with a mixer. The saute onion used was a commercial product manufactured by Nihonnousankako Corporation. Milled rice and brown rice flour was heated while stirring with water to form paste. Almond as a seed and soybean, chickpea, and lentil as beans were each dried and pulverized. Green soybean (soybean that is harvested together with the sheath in an immature state and has green appearance (value: 7, chroma: 8, hue: 5GY in the Munsell color system)) was boiled, taken out of the sheath, dried, and then pulverized. Potato and pumpkin were each peeled off, heated, crushed, dried, and pulverized into a powder. Mustard oil, olive oil, canola oil, salt, alcohol vinegar, white wine vinegar, pure apple vinegar, apple vinegar, mustard powder, citric acid, amazake (rice liquefied by enzyme treatment), and lemon juice were commercial products.

The above-mentioned raw ingredients were sufficiently stirred with a table mixer until the appearance became substantially uniform and were subjected pulverization processing using a high-pressure homogenizer, a medium stirring mill (wet bead mill pulverizer), or a mixing emulsifier under the processing conditions shown in the tables. In the processing with a high-pressure homogenizer, high-pressure homogenization using LAB 2000 (manufactured by SMT Co., Ltd.) under a pressure of 80 MPa was implemented once. In the processing with a medium stirring mill (wet bead mill), a filter of 0.3 mm was installed at the outlet of the wet bead mill pulverizer, the pressurized conditions of the pulverization chamber were adjusted to those shown in the tables immediately after the start of processing by appropriately changing the feed rate, and pulverization processing was performed under constant conditions until the finish of the processing. The pressurized conditions are shown in the columns “Medium stirring mill pressurized condition” and “Homogenizer pressurized condition” in the tables as differential pressures relative to the atmospheric pressure defined as “0”. In the emulsification processing with a mixing emulsifier, pulverization processing was performed under the processing conditions shown in the tables using TK homomixer manufactured by Primix Corporation under the atmospheric pressure. When the bead mill processing and the high-pressure homogenizer processing were continuously performed, pulverization processing was performed by combining the above-described methods. The details of implementation of the high-pressure homogenizer processing and the mixing emulsifier processing are shown in the column “Homogenizer processing” in the tables (samples subjected to the medium stirring mill processing only without performing the high-pressure homogenizer processing are represented by “-”).

(1) Particle Size Distribution (Modal Diameter, Specific Surface Area, Maximum Particle Diameter)

The particle size distribution of each emulsified condiment was measured using Microtrac MT3300 EX2 system of MicrotracBEL Corp. as a laser diffraction particle size distribution analyzer. Distilled water was used as the solvent for the measurement, and DMS2 (Data Management System version 2, MicrotracBEL Corp.) was used as the measurement application software. In the measurement, the cleaning button of the measurement application software was pressed to perform cleaning, the set zero button of the software was then pressed to perform zero adjustment, and a sample was directly charged until the concentration became within an appropriate range by sample loading. After adjustment of the concentration within the range, in a sample not to be subjected to ultrasonication, the result of laser diffraction at a flow rate of 60% and a measurement time of 10 seconds was defined as a measurement value, and in a sample to be subjected to ultrasonication, the ultrasonication button of the software was pressed to perform ultrasonication at 40 W for 180 seconds, defoaming was performed three times. Thereafter, the result of laser diffraction at a flow rate of 60% and a measurement time of 10 seconds was defined as a measurement value.

The measurement was performed under conditions: distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.333, measurement upper limit (μm): 2000.00 μm, and measurement lower limit (μm): 0.021 μm.

The particle size distribution for each channel in one or more embodiments of the present invention was measured using the particle diameter for each measurement channel shown in Table 1 as a standard. The frequency of particles not larger than the particle diameter specified for each channel and larger than the particle diameter specified for the channel with one larger number (in the maximum channel in the measurement range, the measurement lower limit particle diameter) was measured for each channel, and the particle frequency percent of each channel was determined using the total frequency of all channels within the measurement range as the denominator. Specifically, the particle frequency percent of each of 132 channels was measured. Regarding the measurement results, the particle diameter of the channel having a highest particle frequency percent was defined as the modal diameter. If there were a plurality of channels having exactly the same particle frequency percent, the particle diameter of the channel having the smallest particle diameter among them was adopted as the modal diameter. The particle diameter of the channel having the largest particle diameter among the channels in which the particle frequency percent was recognized was adopted as the maximum particle diameter.

TABLE 1 Particle diameter Channel (μm) 1 2000.000 2 1826.000 3 1674.000 4 1535.000 5 1408.000 6 1291.000 7 1184.000 8 1086.000 9 995.600 10 913.000 11 837.200 12 767.700 13 704.000 14 645.600 15 592.000 16 542.900 17 497.800 18 456.500 19 418.600 20 383.900 21 352.000 22 322.800 23 296.000 24 271.400 25 248.900 26 228.200 27 209.300 28 191.900 29 176.000 30 161.400 31 148.000 32 135.700 33 124.500 34 114.100 35 104.700 36 95.960 37 88.000 38 80.700 39 74.000 40 67.860 41 62.230 42 57.060 43 52.330 44 47.980 45 44.000 46 40.350 47 37.000 48 33.930 49 31.110 50 28.530 51 26.160 52 23.990 53 22.000 54 20.170 55 18.500 56 16.960 57 15.560 58 14.270 59 13.080 60 12.000 61 11.000 62 10.090 63 9.250 64 8.482 65 7.778 66 7.133 67 6.541 68 5.998 69 5.500 70 5.044 71 4.625 72 4.241 73 3.889 74 3.566 75 3.270 76 2.999 77 2.750 78 2.522 79 2.312 80 2.121 81 1.945 82 1.783 83 1.635 84 1.499 85 1.375 86 1.261 87 1.156 88 1.060 89 0.972 90 0.892 91 0.818 92 0.750 93 0.688 94 0.630 95 0.578 96 0.530 97 0.486 98 0.446 99 0.409 100 0.375 101 0.344 102 0.315 103 0.289 104 0.265 105 0.243 106 0.223 107 0.204 108 0.187 109 0.172 110 0.158 111 0.145 112 0.133 113 0.122 114 0.111 115 0.102 116 0.094 117 0.086 118 0.079 119 0.072 120 0.066 121 0.061 122 0.056 123 0.051 124 0.047 125 0.043 126 0.039 127 0.036 128 0.033 129 0.030 130 0.028 131 0.026 132 0.023

(2) Viscosity Value Measured by Bostwick Viscometer

The viscosity value measured with a Bostwick viscometer was measured using a KO-type Bostwick viscometer (manufactured by Fukaya Iron Works Co., Ltd.). The viscosity value was measured by placing the device horizontally using a level at the time of measurement, closing the gate, then filling the reservoir with a sample adjusted to 4° C. to the full volume, and pressing down the trigger to open the gate and at the same time starting measurement of time to measure the flow-down distance of the material in the trough when 10 seconds passed.

(3) Hue, (4) Value, (5) Chroma

The hue, value, and chroma in the Munsell color system were measured using “Color ruler by the Munsell system, enhanced version (manufactured by Japan Color Enterprise Co., Ltd.)” in accordance with the ordinary method described in the booklet.

(6) Matte feeling, (7) Glossy feeling, (8) Delicious and hot taste, (9) Uneven feeling of condiment surface, (10) Shape retention property, (11) Appetite stimulating effect, (12) Attractiveness of appearance of food with condiment, (13) Appearance on photo, (14) Comprehensive evaluation

Emulsified condiment samples prepared in examples and comparative examples were each filled into a pastry bag and squeezed out on a cracker (“Levain (registered trademark) manufactured by Yamazaki Biscuits Co., Ltd.), and were each subjected to a sensory test to evaluate the quality of the color development of the appearance before eating and the taste at the time of eating by a total of ten trained sensory panelists. In this sensory test, nine items: “matte feeling”, “glossy feeling”, “delicious and hot taste”, “uneven feeling of condiment surface”, “shape retention property”, “appetite stimulating effect”, “attractiveness of appearance of food with condiment”, “appearance on photo”, and “comprehensive evaluation”, were each evaluated with five grades. Regarding the “matte feeling”, the appearance of condiment squeezed out on a cracker was evaluated with five grades, where 5: preferable with strong matte feeling, 4: slightly preferable with slightly strong matte feeling, 3: moderate, 2: slightly undesirable with slightly weak matte feeling, and 1: undesirable with weak matte feeling. Regarding the “glossy feeling”, the appearance of condiment squeezed out on a cracker was evaluated with five grades, where 5: calm appearance with no noticeable glossy feeling, 4: slightly calm appearance with slightly noticeable glossy feeling, 3: moderate, 2: slightly messed appearance with slightly noticeable glossy feeling, and 1: messed appearance with noticeable glossy feeling. Regarding the “uneven feeling of condiment surface”, the appearance of condiment squeezed out on a cracker was evaluated with five grades, where 5: presentable with no noticeable unevenness of condiment surface, 4: slightly presentable with slightly unnoticeable unevenness of condiment surface, 3: moderate, 2: slightly unpresentable with slightly noticeable unevenness of condiment surface, and 1: unpresentable with noticeable unevenness of condiment surface. Regarding the “shape retention property”, the appearance of condiment squeezed out on a cracker was evaluated with five grades, where 5: preferable with condiment shape hardly collapsing, 4: slightly preferable with condiment shape less likely collapsing, 3: moderate, 2: slightly undesirable with condiment shape slightly easily collapsing, and 1: undesirable with condiment shape easily collapsing.

Regarding the “delicious and hot taste”, the taste was evaluated with five grades, where 5: good balance between umami and hot taste and delicious, 4: slightly good balance between umami and hot taste and slightly delicious, 3: moderate, 2: slightly bad balance between umami and hot taste and not very delicious, and 1: bad balance between umami and hot taste and not delicious.

Regarding the “appetite stimulating effect”, whether the appearance of a food on which the condiment was placed was appetizing or not was evaluated with five grades, where 5: appetizing, 4: slightly appetizing, 3: moderate, 2: not very appetizing, and 1: not appetizing. Regarding the “attractiveness of appearance of food with condiment”, the appearance of a food (cracker in this case) on which the condiment was placed was evaluated with five grades, where 5: looking delicious, 4: looking slightly delicious, 3: moderate, 2: looking not very delicious, and 1: not looking delicious.

Regarding the “appearance on photo”, the food on which the condiment was placed was photographed with a digital camera under sufficient illumination, and the photographs were visually evaluated with five grades, where 5: preferable with no noticeable reflection (halation), 4: slightly preferable with slightly unnoticeable reflection (halation), 3: slightly noticeable reflection (halation) within an acceptable range, 2: slightly undesirable with slightly noticeable reflection (halation), and 1: undesirable with noticeable reflection (halation).

Regarding the “comprehensive evaluation”, comprehensive deliciousness including appearance was evaluated with five grades, where 5: delicious, 4: slightly delicious, 3: moderate, 2: not very delicious, and 1: not delicious. Each evaluation item was evaluated by a system selecting one number closest to the evaluation by the panelist. Evaluation results were totalized based on the arithmetic mean value of scores of ten panelists.

Regarding the training of the sensory panelists, the following discrimination trainings A) to C) were carried out. Panelists selected were those particularly having excellent results, and having product development experience and a wide variety of knowledge about the quality of foods such as taste and appearance, and being trained by regularly engaging in product appearance evaluation (preservability and palatability) such that the evaluation criteria for each sensory test item have been standardized before evaluation to absolutely evaluate each item, and objective sensory tests were performed by a total of ten panelists.

A) A taste quality discrimination test for five flavors (sweetness: taste of sugar, sourness: taste of tartaric acid, umami: taste of sodium glutamate, saltiness: taste of sodium chloride, and bitterness: taste of caffeine) by producing aqueous solutions of these ingredients having concentrations close to the respective threshold levels and accurately discriminating the respective samples of these tastes from the aqueous solution samples of these flavors and two distilled water samples, i.e., seven samples in total;

B) A concentration difference discrimination test for accurately discriminating concentration differences of sodium chloride aqueous solutions and acetic acid aqueous solutions having slightly different five concentrations; and

C) A three-point discrimination test for accurately discriminating company B soy source from a total of three samples of two soy sources of maker A and one soy source of maker B.

In the examples, “%” represents “mass %” unless otherwise specified.

The obtained results are shown in the tables. In all examples, the maximum particle diameter before ultrasonication was larger than 30 μm.

In addition, in each of Examples 1 to 31, samples containing 2-mm square cut dice onion or grains corn, which exceed the upper limit of the particle size distribution measurement conditions according to one or more embodiments of the present invention and do not affect the measurement values of, for example, the modal diameter, d50, d90, and arithmetic standard deviation after ultrasonication, were prepared and subjected to the sensory evaluation, resulting in no changes in the sensory test results.

In addition, experimental verification was performed by replacing the roasted soybean powder with a roasted almond powder (roasted almond processed into a powder) or amazake (rice liquefied through enzyme treatment by an ordinary method). The same effects as in the case of using roasted soybean powder, such as the matte feeling, glossy feeling, delicious and hot feeling, unevenness of condiment surface, and shape retention property, were obtained.

TABLE 2 Comparative Example 1 Example 2 Example 3 Example 1 Example 4 <Prescription> Cabbage paste Parts by 250 250 mass Broccoli stalk paste Parts by mass Cauliflower paste Parts by mass Mustard oil Parts by 0.5 mass Mustard powder Parts by 8 7 8 (manufactured by mass Colman's) Quinoa paste Parts by mass Milled rice paste Parts by mass Brown rice paste Parts by mass Saute onion Parts by 5 40 50 (manufactured by mass Nihonnousankako Corporation) Mushroom paste Parts by 30 mass Kelp stock Parts by 500 mass Potato powder Parts by 40 10 mass Roasted soybean Parts by 70 70 70 100 200 powder mass Green soybean Parts by powder mass Roasted chickpea Parts by powder, low mass pulverization Roasted lentil Parts by powder, low mass pulverization Olive oil Parts by 40 240 (manufactured by mass BOSCO) Canola oil Parts by 300 250 300 300 (manufactured by mass Nisshin Oillio Group, Ltd.) Salt Parts by 15 15 15 15 15 mass Alcohol vinegar Parts by 40 40 (acidity: 10%) mass (manufactured by Mizkan Co., Ltd.) White wine vinegar Parts by 80 80 (acidity: 5%) mass (manufactured by Mizkan Co., Ltd.) Pure apple vinegar Parts by 90 (acidity: 5%) mass (manufactured by Mizkan Co., Ltd.) Apple vinegar Parts by (acidity: 5%) mass (manufactured by Mizkan Co., Ltd.) Water Parts by Balance Balance Balance Balance Balance mass Total Parts by 1000 1000 1000 1000 1000 mass <Pulverization processing> Pulverization High- High- Wet bead High- High- method pressure pressure mill pressure pressure homogenizer homogenizer homogenizer homogenizer Medium stirring mill, mm 1 1 1 — — bead size Medium stirring mill, rpm 4000 4000 4000 — — rotational speed Medium stirring mill, Sec 9 9 18 — — processing time Medium stirring mill, MPa 0.05 0.08 0.07 — — pressurized condition (immediately after the start) Medium stirring mill, MPa 0.08 0.09 0.07 — — pressurizedc ondition (at the time of completion of processing) Homogenizer Done Done — Done Done processing before bead before bead mill mill processing processing Homogenizer, MPa 133 107 — 133 133 pressurized condition Sterilization Reached Reached Reached Reached Reached condition temperature temperature temperature temperature temperature of 85° C. of 85° C. of 85° C. of 85° C. of 85° C. Processing condition after sterilization <Analysis value> Bostwick cm/10 1.0 1.0 22.0 1.0 1.0 viscometer sec measurement value (4° C.) Hue 0Y to 10Y 10Y 10Y 5Y 5Y 10Y, 0GY to 10GY Value 6 to 9 9.0 9.0 9.0 9.0 9.0 Chroma 1 to 6 3.0 4.0 6.0 0.0 1.0 d90 after μm 4.6 5.8 118.6 10.1 9.5 ultrasonication d50 after μm 3.0 2.9 6.4 4.6 4.1 ultrasonication Modal diameter μm 3.3 3.0 4.6 3.0 2.8 after ultrasonication Arithmetic standard 1.6 1.5 39.0 2.8 2.3 deviation Arithmetic standard 0.5 0.5 8.4 0.9 0.8 deviation/modal diameter <Sensory evaluation result> Matte feeling 5 5 5 1 5 Glossy feeling 5 4 4 1 5 Appearance of food 5 5 5 2 4 with condiment Appearance on photo 5 5 4 2 5 Shape retention property 5 5 4 2 5 Delicious and hot taste 3 5 5 1 3 Uneven feeling of 5 4 4 3 3 condiment surface Appetite stimuilating 5 5 3 1 3 effect Comprehensive 4 4 4 1 3 evaluation

TABLE 3 Example 5 Example 6 Example 7 <Prescription> Cabbage paste Parts by mass 250 250 Broccoli stalk paste Parts by mass Cauliflower paste Parts by mass Mustard oil Parts by mass Mustard powder Parts by mass 8 8 8 (manufactured by Colman's) Quinoa paste Parts by mass Milled rice paste Parts by mass Brown rice paste Parts by mass 250 Saute onion Parts by mass 50 50 50 (manufactured by Nihonnousankako Corporation) Mushroom paste Parts by mass Kelp stock Parts by mass Potato powder Parts by mass Roasted soybean Parts by mass 70 70 70 powder Green soybean powder Parts by mass Roasted chickpea Parts by mass powder, low pulverization Roasted lentil powder, Parts by mass low pulverization Olive oil (manufactured Parts by mass by BOSCO) Canola oil (manufactured Parts by mass 300 300 300 by Nisshin Oillio Group, Ltd.) Salt Parts by mass 15 15 15 Alcohol vinegar (acidity: Parts by mass 10%) (manufactured by Mizkan Co., Ltd.) White wine vinegar Parts by mass 80 (acidity: 5%) (manufactured by Mizkan Co., Ltd.) Pure apple vinegar Parts by mass 80 (acidity: 5%) (manufactured by Mizkan Co., Ltd.) Apple vinegar (acidity: Parts by mass 80 5%) (manufactured by Mizkan Co., Ltd.) Water Parts by mass Balance Balance Balance Total Parts by mass 1000 1000 1000 <Pulverization processing> Pulverization method Wet bead Wet bead High- mill mill pressure homogenizer Medium stirring mill, mm 1 1 — bead size Medium stirring mill, rpm 4000 4000 — rotational speed Medium stirring mill, Sec 9 9 — processing time Medium stirring mill, MPa 0.07 0.07 — pressurized condition (immediately after the start) Medium stirring mill, MPa 0.07 0.07 — pressurized condition (at the time of completion of processing) Homogenizer processing — — Done Homogenizer, MPa 133 pressurized condition Sterilization condition Reached Reached Reached temperature temperature temperature of 85° C. of 85° C. of 85° C. Processing condition after sterilization <Analysis value> Bostwick viscometer cm/10 sec 12.0 12.0 8.0 measurement value (4° C.) Hue 0Y to 10Y, 10Y 10Y 5Y 0GY to 10GY Value 6 to 9 9.0 8.0 9.0 Chroma 1 to 6 3.0 4.0 3.0 d90 after ultrasonication μm 162.4 121.0 110.1 d50 after ultrasonication μm 8.3 6.9 6.8 Modal diameter after μm 6.0 5.0 5.0 ultrasonication Arithmetic standard 58.4 41.1 36.9 deviation Arithmetic standard 9.7 8.1 7.3 deviation/modal diameter <Sensory evaluation result> Matte feeling 5 4 5 Glossy feeling 4 4 4 Appearance of food with 5 5 5 condiment Appearance on photo 4 4 4 Shape retention property 4 4 4 Delicious and hot taste 5 5 4 Uneven feeling of 3 4 4 condiment surface Appetite stimulating 5 5 5 effect Comprehensive 4 5 4 evaluation

TABLE 4 Comparative Comparative Comparative Comparative Example 8 Example 2 Example 3 Example 4 Example 9 Example 10 Example 11 Example 5 <Prescription> Cabbage Parts by Same as Example 8 paste mass Broccoli stalk Parts by paste mass Cauliflower Parts by 250 paste mass Mustard oil Parts by mass Mustard Parts by 8 powder mass (manufactured by Colman's) Quinoa paste Parts by mass Milled rice Parts by paste mass Brown rice Parts by paste mass Saute onion Parts by 50 (manufactured by mass Nihonnousankako Corporation) Mushroom Parts by paste mass Kelp stock Parts by mass Potato Parts by powder mass Roasted Parts by 70 soybean mass powder Green Parts by soybean mass powder Roasted Parts by chickpea mass powder, low pulverization Roasted lentil Parts by powder, low mass pulverization Olive oil Parts by (manufactured by mass BOSCO) Canola oil Parts by 300 (manufactured by mass Nisshin Oillio Group, Ltd.) Salt Parts by 15 mass Alcohol Parts by vinegar mass (acidity: 10%) (manufactured by Mizkan Co., Ltd.) White wine Parts by 80 vinegar mass (acidity: 5%) (manufactured by Mizkan Co., Ltd.) Pure apple Parts by vinegar mass (acidity: 5%) (manufactured by Mizkan Co., Ltd.) Apple Parts by vinegar mass (acidity: 5%) (manufactured by Mizkan Co., Ltd.) Water Parts by Balance mass Total Parts by 1000 mass <Pulverization processing> Pulverization High- method pressure homagenizer Medium mm — stirring mill, bead size Medium rpm — stirring mill, rotational speed Medium Sec — stirring mill, processing time Medium MPa — stirring mill, pressurized condition (immediately after the start) Medium MPa — stirring mill, pressurized condition (at the time of completion of processing) Homogenizer Done processing Homogenizer, MPa 133 pressurized condition Sterilization Reached condition temperature of 85° C. Processing Condiment Techno San Red Caramel Caramel Caramel Caramel condition of Color RCFU dye dye dye dye after Example 8 Green L (manufactured was was was was sterilization was stored (manufactured by added added added added under an Mitsubishi- San-Ei to the to the to the to the illumination Chemical Gen condiment condiment condiment condiment of 25000 Foods F.F.I. of of of of lux for Corporation) Inc.) Example 8 Example 8 Example 8 Example 8 30 days was added to to adjust to adjust to adjust to adjust added to the the condiment the value the value the value the value condiment of of Example 8 to 8 to 7 to 6 to 5 Example 8 to adjust to to adjust the hue the hue to 5YR to 5G <Analysis value> Bostwick cm/10 16.0 Same as Example 8 viscometer sec measurement (4° C.) value Hue 0Y to 5Y 5Y 5G 5YR 5Y 5Y 5Y 5Y 10Y, 0GY to 10GY Value 6 to 9 9.0 9.0 9.0 9.0 8.0 7.0 6.0 5.0 Chroma 1 to 6 4.0 0.5 4.0 4.0 4.0 4.0 4.0 4.0 d90 after μm 136.0 Same as Example 8 ultrasonication d50 after μm 16.3 ultrasonication Modal μm 13.1 diameter after ultrasonication Arithmetic 44.7 standard deviation Arithmetic 3.4 standard deviation/modal diameter <Sensory evaluation result> Matte feeling 5 5 4 4 5 4 4 2 Glossy feeling 4 1 1 1 4 4 4 3 Appearance 5 5 2 2 5 5 5 4 of food with condiment Appearance 4 4 2 2 4 4 4 2 on photo Shape retention 4 4 4 4 4 4 4 4 property Delicious and 5 5 5 5 5 5 5 5 hot taste Uneven 3 3 3 3 3 3 3 3 feeling of condiment surface Appetite 5 5 1 2 5 5 5 4 stimulating effect Comprehensive 5 2 1 1 5 4 3 2 evaluation

TABLE 5 Comparative Comparative Example 6 Example 7 <Prescription> Cabbage paste Parts by mass Broccoli stalk paste Parts by mass Cauliflower paste Parts by mass Mustard oil Parts by mass Mustard powder (manufactured by Parts by mass 8 8 Colman's) Quinoa paste Parts by mass 250 Milled rice paste Parts by mass 250 Brown rice paste Parts by mass Saute onion (manufactured by Parts by mass 50 50 Nihonnousankako Corporation) Mushroom paste Parts by mass Kelp stock Parts by mass Potato powder Parts by mass Roasted soybean powder Parts by mass 70 70 Green soybean powder Parts by mass Roasted chickpea powder, low Parts by mass pulverization Roasted lentil powder, low Parts by mass pulverization Olive oil (manufactured by BOSCO) Parts by mass Canola oil (manufactured by Nisshin Parts by mass 300 300 Oillio Group, Ltd.) Salt Parts by mass 15 15 Alcohol vinegar (acidity: 10%) Parts by mass (manufactured by Mizkan Co., Ltd.) White wine vinegar (acidity: 5%) Parts by mass 80 80 (manufactured by Mizkan Co., Ltd.) Pure apple vinegar (acidity: 5%) Parts by mass (manufactured by Mizkan Co., Ltd.) Apple vinegar (acidity: 5%) Parts by mass (manufactured by Mizkan Co., Ltd.) Water Parts by mass Balance Balance Total Parts by mass 1000 1000 <Pulverization processing> Pulverization method TK homomixer TK homomixer Medium stirring mill, bead size mm — — Medium stirring mill, rotational rpm — — speed Medium stirring mill, processing Sec — — time Medium stirring mill, pressurized MPa — — condition (immediately after the start) Medium stirring mill, pressurized MPa — — condition (at the time of completion of processing) Homogenizer processing Done Done Homogenizer, pressurized condition MPa 0 0 Sterilization condition Reached Reached temperature temperature of 85° C. of 85° C. Processing condition after sterilization <Analysis value> Bostwick viscometer measurement cm/10 sec Higher Higher value (4° C.) than 28 than 28 Hue 0Y to 10Y, 5Y 5Y 0GY to 10GY Value 6 to 9 9.0 9.0 Chroma 1 to 6 2.0 1.0 d90 after ultrasonication μm 122.2 135.1 d50 after ultrasonication μm 9.6 7.5 Modal diameter after ultrasonication μm 5.0 5.5 Arithmetic standard deviation 38.6 44.1 Arithmetic standard deviation/modal 7.7 8.0 diameter <Sensory evaluation result> Matte feeling 5 1 Glossy feeling 5 1 Appearance of food with condiment 5 2 Appearance on photo 4 3 Shape retention property 2 1 Delicious and hot taste 4 3 Uneven feeling of condiment 4 4 surface Appetite stimulating effect 5 3 Comprehensive evaluation 4 2

TABLE 6 Comparative Comparative Comparative Comparative Example Example Example Example Example Example Example Example 12 8 9 10 13 14 15 11 <Prescription> Cabbage Parts paste by mass Broccoli stalk Parts 250 Same as Example 12 paste by mass Cauliflower Parts paste by mass Mustard oil Parts by mass Mustard Parts 8 powder by (manufactured mass by Colman 's) Quinoa paste Parts by mass Milled rice Parts paste by mass Brown rice Parts paste by mass Saute onion Parts 50 (manufactured by by Nihonnousankako mass Corporation) Mushroom Parts paste by mass Kelp stock Parts by mass Potato powder Parts by mass Roasted Parts 70 soybean by powder mass Green Parts soybean by oowder mass Roasted Parts chickpea by powder, low mass pulverization Roasted lentil Parts powder, low by pulverization mass Olive oil Parts (manufactured by by BOSCO) mass Canola oil Parts 300 (manufactured by by Nisshin mass Oillio Group, Ltd.) Salt Parts 15 by mass Alcohol Parts vinegar by (acidity: 10%) mass (manufactured by Mizkan Co., Ltd.) White wine Parts 80 vinegar by (acidity: 5%) mass (manufactured by Mizkan Co., Ltd.) Pure apple Parts vinegar by (acidity: 5%) mass (manufactured by Mizkan Co., Ltd.) Apple vinegar Parts (acidity: 5%) by (manufactured mass by Mizkan Co., Ltd.) Water Parts Balance by mass Total Parts 1000 by mass <Puverzation processing> Pulverization High- method pressure homogenizer Medium mm — stirring mill, bead size Medium rpm — stirring mill, rotational speed Medium Sec — stirring mill, processing time Medium MPa — stirring mill, pressurized condition (immediately after the start) Medium MPa — stirring mill, pressurized condition (at the time of completion of processing) Homogenizer Done processing Homogenizer, MPa 133 pressurized condition Sterilization Reached condition temperature of 85° C. Processing condiment Techno San Red Caramel Caramel Caramel Caramel condition after of Color RCFU dye was dye was dye was dye was sterlization Example 12 Green L (manufactured added added added added was stored by by to the to the to the to the under an Mitsubishi- San Ei Gen condiment condiment condiment condiment illumination Chemical F.F.I. Inc.) of of of of of 25000 lux Foods was added Example 12 Example 12 Example 12 Example 12 for 30 days Corporation) to the to adjust to adjust to adjust to adjust was added condiment the value the value the value the value to the of Example 12 to 8 to 7 to 6 to 5 condiment to adjust of Example 12 the hue to adjust to 5YR the hue to 5G <Analysis value> Bostwick cm/10 8.0 Same as Example 12 viscometer sec measurement (4° C.) value Hue 0Y to 5GY 5GY 5G 5YR 5GY 5GY 5GY 5GY 10Y, 0GY to 10GY Value 6 to 9 9.0 9.0 9.0 9.0 8.0 7.0 6.0 5.0 Chroma 1 to 6 4.0 0.5 4.0 4.0 4.0 4.0 4.0 4.0 d90 after μm 128.4 Same as Example 12 ultrasonication d50 after μm 8.3 ultrasonication Modal μm 5.5 diameter after ultrasonication Arithmetic 42.3 standard deviation Arithmetic 7.7 standard deviation/modal diameter <Sensory evaluation result> Matte feeling 5 5 4 4 5 4 4 2 Glossy feeling 4 1 1 1 4 4 4 3 Appearance of 4 3 2 2 4 4 4 2 food with condiment Appearance 4 4 1 2 4 4 4 2 on photo Shape retention 4 4 4 4 4 4 4 4 property Delicious and 5 5 5 5 5 5 5 5 hot taste Uneven 4 4 4 4 4 4 4 4 feeling of condiment surface Appetite 5 5 1 2 5 5 5 4 stimulating effect Comprehensive 5 5 1 1 5 4 3 2 evaluation

TABLE 7 Example Example Example Example Example Example 16 17 18 19 20 21 <Prescription> Cabbage paste Parts 250 Same as Example 16 250 by mass Broccoli stalk Parts paste by mass Cauliflower Parts paste by mass Mustard oil Parts by mass Mustard Parts 7 8 0.4 powder by (manufactured mass by Colman's) Quinoa paste Parts by mass Milled rice Parts paste by mass Brown rice Parts paste by mass Saute onion Parts 40 50 50 50 (manufactured by Nihonnousankako mass Corporation) Mushroom Parts paste by mass Kelp stock Parts 500 by mass Potato powder Parts by mass Roasted Parts 70 soybean by powder mass Green Parts 70 soybean by powder mass Roasted Parts 300 chickpea by powder, low mass pulverization Roasted lentil Parts 15 powder, low by pulverization mass Olive oil Parts 20 (manufactured by by BOSCO) mass Canola oil Parts 300 300 300 300 (manufactured by by Nisshin mass Oillio Group, Ltd.) Salt Parts 15 15 15 15 by mass Alcohol Parts 20 vinegar by (acidity: 10%) mass (manufactured by Mizkan Co., Ltd.) White wine Parts 80 80 vinegar by (acidity: 5%) mass manufactured by Mizkan Co., Ltd.) Pure apple Parts 90 vinegar by (acidity: 5%) mass (manufactured by Mizkan Co., Ltd.) Apple vinegar Parts (acidity: 5%) by (manufactured mass by Mizkan Co., Ltd.) Water Parts Balance Balance Balance Balance by mass Total Parts 1000 1000 1000 1000 by mass <Pulverization processing> Pulverization Wet bead High- Wet bead High- method mill pressure mill pressure homogenizer homogenizer Medium mm 2 — 1 — stirring mill, bead size Medium rpm 2000 — 3000 — stirring mill, rotational speed Medium Sec 3600 — 18 — stirring mill, processing time Medium MPa 0.40 — 0.07 — stirring mill, pressurized condition (immediately after the start) Medium MPa 0.48 — 0.08 — stirring mill, pressurized condition (at the time of completion of processing) Homogenizer — Done — Done processing Homogenizer, MPa — 133 — 133 pressurized condition Sterilization Reached Reached Reached Reached condition temperature temperature temperature temperature of 85° C. of 85° C. of 85° C. of 85° C. Processing Condiment Condiment condition after of of sterilization Example 16 Example 16 was stored was under an stored at illumination 40° C. for of 25000 lux 10 days for 10 days <Analysis value> Bostwick cm/10 2.0 Same as Example 16 16.0 6.0 5.0 viscometer sec measurement (4° C.) value Hue 0Y to 10Y 10Y 10Y 10Y 2.5Y 10Y 10Y, 0GY to 10GY Value 6 to 9 8.0 9.0 7.0 8.0 8.0 9,.0 Chrome 1 to 6 4.0 2.0 4.0 4.0 3.0 6.0 d90 after μm 103.1 Same as Example 16 150.5 143.6 124.3 ultrasonication d50 after μm 6.0 9.2 9.0 7.3 ultrasonication Modal μm 4.2 7.1 7.8 5.0 diameter after ultrasonication Arithmetic 33.4 45.0 42.4 43.4 standard deviation Arithmetic 7.9 6.3 5.5 8.6 standard deviation/modal diameter <Sensory evaluation result> Matte feeling 4 5 4 4 4 5 Glossy feeling 3 5 4 4 4 4 Appearance of 5 5 5 5 5 4 food with condiment Appearance on 5 4 4 4 4 4 photo Shape retention 5 5 5 4 4 5 property Delicious and 5 5 5 3 3 5 hot taste Uneven feeling 5 5 5 3 3 4 of condiment surface Appetite 5 5 5 5 5 3 stimulating effect Comprehensive 5 5 5 4 4 3 evaluation

TABLE 8 Comparative Comparative Example Example Example Example Example Example Example 12 22 23 24 13 25 26 <Prescription> Cabbage paste Parts 300 300 300 300 by mass Broccoli stalk paste Parts by mass Cauliflower paste Parts by mass Mustard oil Parts by mass Mustard powder Parts 6 6 6 6 8 8 (manufactured by by Colman's) mass Quinoa paste Parts by mass Milled rice paste Parts by mass Brown rice paste Parts by mass Saute onion Parts 5 5 5 (manufactured by by Nihonnousankako mass Corporation) Mushroom paste Parts by mass Kelp stock Parts 500 500 500 by mass Potato powder Parts 40 40 40 by mass Roasted soybean Parts 65 65 65 65 70 70 70 powder by mass Green soybean Parts powder by mass Roasted chickpea Parts powder, low by pulverization mass Roasted lentil Parts powder, low by pulverization mass Olive oil Parts (manufactured by by BOSCO) mass Canala oil Parts 300 300 300 300 300 300 300 (manufactured by by Nisshin Oillio mass Group, Ltd.) Salt Parts 9 9 9 9 15 15 15 by mass Alcohol vinegar Parts (acidity: 10%) by (manufactured by mass Mizkan Co., Ltd.) White wine vinegar Parts 80 80 80 (acidity: 5%) by (manufactured by mass Mizkan Co., Ltd.) Pure apple vinegar Parts 100 100 100 100 (acidity: 5%) by (manufactured by mass Mizkan Co., Ltd.) Apple vinegar Parts (acidity: 5%) by (manufactured by mass Mizkan Co., Ltd.) Water Parts Balance Balance Balance Balance Balance Balance Balance by mass Total Parts 1000 1000 1000 1000 1000 1000 1000 by mass <Pulverization processing> Pulverization None Wet Wet Wet None Wet High-pressure method bead bead bead bead homogenizer mill mill mill mill Medium stirring mill, mm — 1 1 1 — 1 — bead size Medium stirring mill, rpm — 4000 4000 4000 — 4000 — rotational speed Medium stirring mill, Sec — 9 18 27 — 9 — processing time Medium stirring mill, MPa — 0.07 0.07 0.07 — 0.07 — pressurized condition (immediately after the start) Medium stirring mill, MPa — 0.07 0.07 0.07 — 0.07 — pressurized condition (at the time of completion of processing) Homogenizer — — — — — — Done processing Homogenizer, MPa — — — — — — 133 pressurized condition Sterlization Reached Reached Reached Reached Reached Reached Reached condition temperature temperature temperature temperature temperature temperature temperature of of of of of of of 85° C. 85° C. 85° C. 85° C. 85° C. 85° C. 85° C. Processing condition after sterilization <Analysis value> Bostwick cm/10 Higher 15.0 3.0 2.0 Higher 8.0 1.0 viscometer sec than 28 than 28 measurement value (4° C.) Hue 0Y to 2.5Y 10Y 10Y 10Y 2.5Y 10Y 10Y 10Y, 0GY to 10GY Value 6 to 9 9.0 9.0 9.0 9.0 9.0 9.0 9.0 Chrorna 1 to 6 3.0 4.0 3.0 3.0 4.0 3.0 3,0 d90 after μm 163.6 154.0 141.2 133.9 62.3 25.6 8.9 ultrasonication d50 after μm 74.5 16.3 15.0 9.2 8.5 4.8 3.2 ultrasonication Modal diameter μm 114.1 5.5 5.5 5.5 8.9 3.7 2.9 after ultrasonication Arithmetic standard 61.5 58.5 54.8 45.7 14.6 6,5 2.4 deviation Arithmetic standard 0.5 10.6 10.0 8.3 1.7 1.8 0.8 deviation/modal diameter <Sensory evaluation result> Matte feeling 1 5 5 5 1 5 5 Glossy feeling 1 4 4 4 1 4 4 Appearance of food 5 5 5 5 5 5 5 with condiment Appearance on 2 4 4 5 1 4 5 photo Shape retention 1 4 5 5 1 4 5 property Delicious and hot 2 3 4 5 1 3 3 taste Uneven feefing of 1 4 4 5 1 5 4 condiment surface Appetite stimulating 5 5 5 5 5 5 5 effect Comprehensive 1 3 4 5 1 5 4 evaluation

TABLE 9 Example Example Example Example Example Comparative 27 28 29 30 31 Example 14 <Prescription> Cabbage paste Parts by 250 250 Same as Example 30 mass Broccoli stalk paste Parts by mass Cauliflower paste Parts by mass Mustard oil Parts by mass Mustard powder Parts by 8 8 7 7 (manufactured by mass Colman 's) Quinoa paste Parts by 10 10 mass Milled rice paste Parts by mass Brown rice paste Parts by mass Saute onion Parts by 5 5 40 40 (manufactured by mass Nihonnousankako Corporation) Mushroom paste Parts by mass Kelp stock Parts by 500 500 mass Potato powder Parts by 40 40 mass Roasted soybean powder Parts by 70 70 mass Green soybean powder Parts by 70 70 mass Roasted chickpea powder, Parts by low pulverization mass Roasted lentil powder, Parts by low pulverization mass Olive oil Parts by (manufactured by mass BOSCO) Canola oil (manufactured Parts by 300 300 320 320 by Nisshin Oillio Group, mass Ltd.) Salt Parts by 15 15 15 15 mass Alcohol vinegar (acidity: Parts by 10%) (manufactured by mass Mizkan Co,, Ltd.) White wine vinegar Parts by 80 80 (acidity: 5%) mass (manufactured by Mizkan Co.. Ltd.) Pure apple vinegar Parts by 90 90 (acidity: 5%) by (manufactured mass Mizkan Co., Ltd.) Apple vinegar Parts by (acidity: 5%) mass (manufactured by Mizkan Co., Ltd.) Water Parts by Balance Balance Balance Balance mass Total Parts by 1000 1000 1000 1000 mass <Pulverization processing> Pulverization method Wet High- Wet Wet bead pressure bead bead mill homogenizer mill mill processing → → wet high- bead pressure mill homogenizer processing Medium stirring mill, mm 1 1 2 2 bead size Medium stirring mill, rpm 4000 4000 1500 1000 rotational speed Medium stirring mill, Sec 9 9 1000 2000 processing time Medium stirring mill, MPa 0.07 0.08 0.1 0.2 pressurized condition (immediately after the start) Medium stirring mill, MPa 0.07 0.08 0.15 0.24 pressurized condition (at the time of completion of processing) Homogenizer processing Done Done — — after before bead bead mill mill processing processing Homogenizer, pressurized MPa 133 107 — — condition Sterilization condition Reached Reached Reached Reached temperature temperature temperature temperature of of of of 85° C. 85° C. 85° C. 85° C. Processing condition after Techno Techno sterilization Color Color Green A Green A (manufactured (manufactured by by Mitsubishi- Mitsubishi- Chemical Chemical Foods Foods Corporation) Corporation) was added was added to the to the condiment of condiment of Example 30 Example 31 to adjust the to adjust the hue to 2.5GY hue to 5GY <Analysis value> Bostwick viscometer cm/10 1.0 2.0 26.0 7.0 Same as Example 30 measurement value sec (4° C.) Hue 0Y to 10Y 10Y 10Y 10Y 2.5GY 5GY 10Y, 0GY to 10GY Value 6 to 9 9.0 9.0 6.0 7.0 8.0 9.0 Chrorna 1 to 6 3.0 2.0 3.0 4.0 6.0 7.0 d90 after ultrasonication μm 6.7 7.3 185.9 165.2 Same as Example 30 d50 after ultrasonication μm 2.9 3.1 98.5 50.0 Modal diameter after μm 9.6 3.1 96.0 48.0 ultrasonication Arithmetic standard 1.8 2.0 66.3 33.3 deviation Arithmetic standard 0.7 0.6 0.7 0.7 deviation/modal diameter <Sensory evaluation result> Matte feeling 5 5 4 4 4 4 Glossy feeling 4 5 4 4 4 2 Appearance of food with 5 5 4 5 4 3 condiment Appearance on photo 5 5 4 5 4 2 Shape retention property 5 4 3 4 4 4 Delicious and hot taste 3 3 4 5 5 5 Uneven feeling of 5 5 4 5 5 5 condiment surface Appetite stimulating effect 5 5 4 5 3 2 Comprehensive evaluation 5 5 4 5 4 2

TABLE 10 Example 32 Example 33 Example 34 <Prescription> Cabbage paste Parts by mass Broccoli stalk paste Parts by mass Cauliflower paste Parts by mass Mustard oil Parts by mass Mustard powder (manufactured Parts by mass 8 8 8 by Colman's) Quinoa paste Parts by mass Milled rice paste Parts by mass Brown rice paste Parts by mass Saute onion (manufactured by Parts by mass 50 50 50 Nihonnousankako Corporation) Mushroom paste Parts by mass Kelp stock Parts by mass Dry pumpkin powder Parts by mass 5 9 9 Roasted soybean powder Parts by mass 40 Roasted almond powder Parts by mass 40 40 amazake (rice liquefied by Parts by mass 200 enzyme treatment) Roasted lentil powder, low Parts by mass pulverization Olive oil (manufactured by Parts by mass BOSCO) Canola oil (manufactured by Parts by mass 300 300 300 Nisshin Oillio Group, Ltd.) Salt Parts by mass 15 15 15 lemon juice Parts by mass 10 citric acid Parts by mass 2 2 Pure apple vinegar (acidity: 5%) Parts by mass 80 80 80 (manufactured by Mizkan Co., Ltd.) Apple vinegar (acidity: 5%) Parts by mass (manufactured by Mizkan Co., Ltd.) Water Parts by mass Balance Balance Balance Total Parts by mass 1000 1000 1000 <Pulverization processing> Pulverization method High- High- High- pressure pressure pressure homogenizer homogenizer homogenizer Medium stirring mill, bead size mm 1 — — Medium stirring mill, rotational rpm 3884 — — speed Medium stirring mill, processing Sec 8 — — time Medium stirring mill, pressurized MPa 0.05 — — condition (immediately after the start) Medium stirring mill, pressurized MPa 0.08 — — condition (at the time of completion of processing) Homogenizer processing Done before Done Done bead mill processing Homogenizer, pressurized MPa 133 133 133 condition Sterilization condition Reached Reached Reached temperature temperature temperature of 85° C. of 85° C. of 85° C. Processing condition after sterilization <Analysis value> Bostwick viscometer cm/10 sec 4.0 4.0 3.0 measurement value (4° C.) Hue 0Y to 10Y, 5Y 5Y 5Y 0GY to 10GY Value 6 to 9 9.0 9.0 9.0 Chroma 1 to 6 4.0 6.0 6.0 d90 after ultrasonication μm 5.8 8.6 8.2 d50 after ultrasonication μm 2.8 3.2 2.7 Modal diameter after μm 3.0 3.0 2.3 ultrasonication Arithmetic standard deviation 1.6 2.2 2.2 Arithmetic standard 0.5 0.7 0.9 deviation/modal diameter <Sensory evaluation result> Matte feeling 5 5 5 Glossy feeling 5 5 5 Appearance of food with 5 5 5 condiment Appearance on photo 5 5 5 Shape retention property 5 5 5 Delicious and hot taste 5 5 5 Uneven feeling of condiment 5 5 5 surface Appetite stimulating effect 5 5 5 Comprehensive evaluation 5 5 5 

What is claimed is:
 1. An emulsified condiment, comprising: fine food particles of at least one selected from the group consisting of pulses, nuts and seeds; an oil or fat; an organic acid; water; and salt, wherein the emulsified condiment comprises 2 to 98 mass % of the fine food particles, wherein a total fat content of the emulsified condiment is 10 mass % or more, wherein a water content of the emulsified condiment is 20 mass % or more, wherein a modal diameter of the fine particles in the emulsified condiment is 0.3 to 100 μm, wherein the emulsified condiment has a value of 6 to 9, a chroma of 1 to 6, and a hue ranging from 0Y to 10Y or from 0GY to 10GY in the Munsell color system, and wherein the emulsified condiment has a viscosity value of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds.
 2. The emulsified condiment according to claim 1, wherein the fine food particles comprise fine particles of soybean or almond.
 3. The emulsified condiment according to claim 1, further comprising a vegetable.
 4. The emulsified condiment according to claim 3, wherein the vegetable is a cruciferous plant.
 5. The emulsified condiment according to claim 3, wherein the vegetable is at least one selected from the group consisting of cabbage, broccoli, cauliflower, and mustard.
 6. The emulsified condiment according to claim 1, further comprising one or more cereals.
 7. The emulsified condiment according to claim 1, wherein the organic acid includes acetic acid.
 8. The emulsified condiment according to claim 1, wherein the hue ranges from 5Y to 10Y or from 0GY to 5GY.
 9. A method for manufacturing the emulsified condiment according to claim 1, comprising: preparing a mixture by mixing raw ingredients comprising: at least one selected from the group consisting of pulses, nuts and seeds; an oil or fat; an organic acid; and water, wherein the mixture is adjusted to have a solid content of 2 to 98 mass %, a total fat content of 10 mass % or more, and a water content of 20 mass % or more; and pulverizing the mixture with at least one selected from the group consisting of a medium stirring mill, a high-pressure homogenizer, and a colloid mill until the mixture has the following properties: a value of 6 to 9, a chroma of 1 to 6, and a hue ranging from 0Y to 10Y or from 0GY to 10GY in the Munsell color system; a modal diameter of 0.3 to 100 μm; and a viscosity value of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds.
 10. The method according to claim 9, wherein the pulverization is performed under a pressurized condition of 0.01 MPa or more.
 11. The method according to claim 9, wherein the pulverization is performed with a high-pressure homogenizer under a pressurized condition of 50 MPa or more.
 12. An emulsified condiment produced by the method according to claim 9, wherein the emulsified condiment comprises: fine food particles of the at least one selected from the group consisting of pulses, nuts and seeds; the oil or fat; the organic acid; and the water, wherein the emulsified condiment has the solid content of 2 to 98 mass %, the total fat content of 10 mass % or more, and the water content of 20 mass % or more, and wherein the emulsified condiment has the following properties: the value of 6 to 9, the chroma of 1 to 6, and the hue ranging from 0Y to 10Y or from 0GY to 10GY in the Munsell color system; the modal diameter of 0.3 to 100 μm; and the viscosity value of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds. 